italy on my mind

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About me
- Press
Recipes
Classes, tours & workshops
Cookbooks & Italian Travel
- Travel in Italy
- My cookbooks
Blog
Contact me

gelato-ricotta-pidapipo-italy on my mind

By italyonmymindApril 30, 2016

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Recipes

Tiella cozze e riso – rice and mussel bake – a Pugliese classic
Intorchiate – lemon and almond twists
Chicken Cacciatora
Crema della nonna in Bassano del Grappa

cook with me

Cook with Me
- Trieste tour
- Cooking classes in Melbourne

Recent posts

Tiella cozze e riso – rice and mussel bake – a Pugliese classic
Intorchiate – lemon and almond twists
Chicken Cacciatora
Crema della nonna in Bassano del Grappa
Crostata di crema di Viviana

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Italian mornings - caffè and cornetto

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Dreaming back to a moody December afternoon in Venice - while thinking about the fact that a large part of the east coast of Australia is facing unprecedented fire risk conditions today - stay safe my friends

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Apricots are finally in season! I bought them on Saturday afternoon and made a cake for a class I ran on Sunday. Here is the recipe for Apricot and hazelnut cake:
140g flour (I used 90g plain and 50g spelt)
125g butter, at room temperature
120g sugar
2 large eggs
2 teaspoons baking powder
A pinch salt
50ml milk
1 tsp pure vanilla essence
125g hazelnuts or almonds, ground
6 fresh apricots, halved (or more or less depending on the size)

Preheat oven to 170 degrees C. Grease and line a 23cm diameter cake tin. Place the flour, baking powder and salt in a bowl; whisk to incorporate and remove any lumps. Beat the butter and sugar in a stand mixer until creamy. Add the eggs one at a time beating well after each addition. Place the mixture in a bowl and add half the flour mixture, mixing well with a wooden spoon. Add the milk and vanilla essence, mix until incorporated, then add the rest of the flour. Make sure it is all evenly mixed and finally incorporate the nuts.

Place the mixture in the prepared cake tin. Press the apricot halves slightly into the cake cut side up. As the cake rises in the oven, the fruit will sink a bit into the cake, so don't push them all the way down. Bake for 50-60 minutes. The cake is ready when a skewer placed in the cake comes out clean. Rest for 15 minutes before turning out of the tin. Dust with icing sugar (optional). You can serve the cake with a dollop of Greek yoghurt or on its own

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The most fun beetroot of all

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Looking up - in the white city of Ostuni

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Yesterday’s GF free form crostata was filled with yellow peaches - yes it is stone fruit season! Recipe for GF crostata pastry is in my website archives and the flour is from @ardorglutenfree

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