Torta al Limoncello di Dario

Because I still don't have a picture of the Torta al Limoncello for now and until then I will post this photo of me titled 'Sonia, Roma summer 1960, age 1 and a bit'.

So here goes the cake:
The best compliment a cook can receive
is in the primitive sounds of hooos, haaaas and mmms of the people eating his food.
Make this cake and you'll know what I'm talking about!
It looks more complicated than actually is and once you've mastered it you can play around with other combinations of flavours to suit your taste and tickle your imagination.

You will need a spring cake-tin 20 cm. (if you'd like to bake a bigger size, just do your maths or better let the kids do them for you. I bet numbers have never been so much fun!!!!!!

For the base:
100 gr. Savoiardi (boudoirs or other plain cookies).
A handful of amaretti biscuits or crushed nuts like almonds or pistachio(optional)
60gr. melted butter

For the filling:
40 gr. butter, soft
100 gr. light brown sugar
2 eggs
400 gr. fresh sheep ricotta, if available, if not use the cow version
150 ml. double cream (40% fat)
150ml. Limoncello liquor
A bit of honey
50gr. or so of almond’s slivers
100 gr. of white chocolate

Pre-heat the oven at 180°/gas mark 4
Line the base of the cake tin with oven paper and butter its sides.
Crush the Savoiardi and Amaretti (if using) and add the 60gr. of melted butter and mix.
Put it in the tin and with the palm of your hand and fingers press it down gently but firmly to form the base of the cake.
Bake it for 10 min.
To make the filling:
In a bowl blend together 40 gr. of butter with the sugar for 2 or 3 min.
Separate the eggs and add the yolks to the butter mix ( the whites in a separate clean bowl).
Mix it, then add the ricotta the Limoncello and the cream and continue mixing until it becomes smooth and thick.
Beat now the egg whites to hard peaks (remember to always use a clean whisk when doing this) and gently fold them into the ricotta mix trying to keep most of the air in.
Pour the whole mixture onto the prepared base, cover the top with some oven paper (to stop it over browning) and bake on the middle shelf of your oven for 40/45 min.
Wait at least 10/15 min before opening the spring and don’t panic if it looks a bit wobbly, as it cools it will set.
Transfer the cake onto a serving plate.
While the oven is still warm put in the white chocolate to melt, it should take only a few minutes
To decorate, spread a little of the honey on the side and stick, to it, the almond slivers (it's a bit of a sticky job but a sweet one!! )
Take the chocolate from the oven give it a stir and now with the help of a spoon drizzle it on top of the cake in a abstract fashion (maybe the kids would love to do that so then they can have the bowl to lick)

I forget to say that the cake needs to be cold before you can play around with the chocolate or it will just melt and spread...unless that's the result you want of course!
This is not an exact science just play and have fun with it.

An other interesting bit of information is that it freezes extremely well.
Just bake it for an extra 10 to 15/20 min. according to the size.

Torta al caffe' Passalacqua

Today at the restaurant I was lacking inspiration so I let the boys! (Dario and Turi) decide what cake to make. They said they fancied something with coffe and almonds. So I complied!

What you need is:
A cake or bread tin 28x15cm(or equivalent)buttered and floured
200gr. soft butter(or try it with 100gr butter and 100gr. fruity olive oil)
150gr. soft brown sugar
3 eggs, lightly beaten
125gr. self-raising flour, sifted with
1tsp. baking powder
125gr. ground almonds
3 strong espresso coffee or equiv. of instant coffee(if you really must!)
1tbsp. coffee grounds
50gr. 70% dark choccolate, chopped

In a big bowl mix the butter with the sugar until light and creamy.
Add the eggs a bit at the time and keep mixing.
Add the sifted flour and baking powder.
You can add now the almond grounds and the chopped choccolate.
Give it a final mix. Pour in the tin and bake on the middle shelf for 40/45min.
Have a go at it it's really easy and absolutely delicious!

Ps. 'Passalacqua'coffee is probably the best coffee in the world. Once you try it you won't drink anything else! Trust me I'm Italian!!!!!!!!!
Check their web site: http://www.passalacqua.com

Torta di mele e carote

Every time I make this cake at the restaurant or at home for friends someone always asks me how to make it.
So here it is... simplicity in itself....and healthy too.......

What you need is:
A cake or bread tin 28x15 (or equivalent) buttered and floured.
1 med. size carrot, grated
1 apple, 1/2 grated and 1/2 sliced.
A handful of raisins or any dry fruit of your liking
2 handful of mixed seeds sunflower pumpkin or chopped nuts if you prefer
100gr. softened butter
100gr. olive oil
160gr light brown sugar
230gr.self raising flour, sifted with
1 tsp.baking powder
2 whole eggs, lightly beaten
½ tsp cinnamon
½ tsp vanilla essence or the seeds of 1 vanilla stick
The zest of ½ lemon

the zest of 1/2 an orange

Pre-heat the oven at 180°
In a big bowl beat the butter with 120gr. of the sugar the lemon zest and a ¼ tsp. of the cinnamon and vanilla until you have a creamy consistency.
Add the eggs a bit at the time
Sift in the flour and baking powder and mix.
You can now add the grated apple, carrots, raisins and seeds and give everything a good mix.
Pour the mix in the baking tin, level it with a palette knife.
Arrange the sliced apple on the top and scatter the remaining sugar mixed with a bit more of the spices.
Bake for one hour on the middle shelf of the oven.
Let it cool for a bit before turning onto a plate... if you can wait that long!

Serve it as it or with a a scoop of whipped cream or ice cream of your choice.

Torta Gianduia or
chocolate ricotta cake


smooooooth, dark and it melts in your mouth!
what else can I say...........





For the base: (24 cm. spring form cake tin)
200 gr. savoiardi, ( boudoirs or other cookies like amaretti, digestive biscuits
60 gr. Butter, melted

For the filling:
140 gr. Butter, softened
500 gr. Ricotta cheese
120 gr. Sugar
140 ml. Cream
70 gr. Cacao powder
3 eggs separated at room temperature
1 tbsp. ground coffee or instant will also do
A pinch of cinnamon optional
A bit of honey or apricot jam
150 gr. Toasted and ground hazelnuts or almond’ slivers

Pre-heat the oven at 180°c /gas mark 4,
Put the 60gr. of butter in a bowl and place it in the oven.
Line the base of the cake tin with oven paper and butter its sides.
Keep an eye on the butter; it should be only partially melted.
Crush the cookies to a crumble (with a food processor or by placing them in a plastic bag and smashing them with a rolling pin).
Pour the butter over it, and mix well.
It should stick together when you press it.
Pour the mix into your prepared tin and with the palm of your hand and your fingers press it down gently but firmly to form the base of your Gianduia cake.
Put it in the fridge while you prepare the filling.
For the filling:
In a roomy bowl blend together the 140gr.of butter with the sugar until light and creamy.
Separate the eggs; put the yolks directly in the butter mix and the whites in a separate clean bowl.
Whisk the egg yolks with the butter and sugar mix.
Add the ricotta and continue to gently whisk.
Add the cacao and coffee powder, the cinnamon if you’re using it and gently incorporate everything.
Don’t worry if it looks a bit sticky… add the cream and it will loosen up. Gently mix.
Beat now the egg whites to form hard peaks (remember to always use a clean whisk when doing this) and then gently fold them a bit at the time into the ricotta mix trying to keep most of the air.

Pour the whole mixture onto the prepared base and bake for one hour.
When ready wait 5 or10 minutes before opening the spring (you may need to gently scrape the side with a palette knife to release it).
Don’t panic if it looks a bit wobbly, as it cools it will set.
Transfer the cake onto a serving plate.
To decorate spread a little of the jam or honey over it, then scatter the hazelnuts on top This cake is at its absolute best when still lightly warm in the middle but equally delicious cold.



Torta al Limoncello di Dario









I insist on using only the best of lemons for the preparation of this cake especially for the lemon cream. That’s why at the restaurant I make it more in the winter months when the lemons and oranges from Sicily and the Amalfitan coast are just to die for. If you can’t find them or out of season at least try and use untreated un-waxed fruits.
As a variation try and make it using Tarocchi blood oranges, also from Sicily. Use the zest and juice of 1 orange instead.

For the cake you need:
200 gr. Butter, soft
150 gr. Light brown sugar
3 whole eggs lightly beaten
200 gr. Self-raising flour sifted
1 tsp. baking powder
The zest and juice of 1 sicilian lemon
4/5 tbsp Limoncello

and for the lemon cream:
3 whole eggs
150 sugar
100 butter
the zest and juice of 2 lemons

To make the lemon cream:
In a bowl lightly beat the eggs with the sugar, the lemon zest and juice, add the butter cut into small cubes and place over a pan of barely simmering water. Stir every now and then. It should take approx. 20 min. to thicken. Remove from heat and leave aside to cool.
If you decide to make a double quantity for later use, just sterilize a jar and fill it with the cream while still hot. Screw the top on and let it cool before you label it.


To make the lemon sponge:
Pre-heat the oven at 180°.
Line the base of a 24 cm. spring-form cake tin and butter and flour its sides.
Now provided the butter is really soft just combine all the ingredients in a roomy bowl.
Whisk well all the ingredients for a minute or so then transfer to the tin and bake for 35/40min.
Check it by inserting the tip of a knife in the centre of the cake, if it comes out clean is ready if not leave for 4/5 min. longer.
Let it cool a few minutes before opening the spring and transfer it onto a wire rack to cool.
When completely cool remove the lining paper and put on to a serving plate.
With a long knife slice the cake in two horizontally, insert a plate in the middle and lift the top part of the cake off.
Sprinkle the base with a few drops of Lemoncello then spread 5/6 spoons of lemon cream .
Cover that with a few spoons of sweetened whipped cream and replace the top. Sprinkle generously with icing sugar and serve.