Let’s Twist Again – Torta allo Yogurt Farcita

When I started this blog, I knew very little about baking. Obviously there had been a muffin disaster here and there and even an occasional somewhat ok cake. Yet in general me and flours didn’t really mingle on a very regular basis. Hence the very moderate baking skills.

One thing that I knew even less about than baking was Italian baking. Obviously I am still far from an expert (or even at a point when my success rate would clearly be above 50%) but I have seen an almost exponential increase in my experience due to my little blogging adventures. Based on those, I have learned that the fantastic Italian way of utilising little tricks to add to the flavour also applies to baking. At the outset many recipes seem fairly similar to their Finnish counterparts but there is usually always a little twist (or two) that takes the outcome to the next culinary level!

In today’s recipe the twist lies in yogurt that – combined with the lemon zest – gives the cake a lovely fresh yet rich flavour. My own little additional twist to the recipe was to add some blueberries on top of the cake which worked fabulously.

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Yogurt Cake

For the cake:

3 eggs

200 g sugar

1 small package of plain yogurt (~150 – 200 g)

210 g flour

zest of one (preferably organic) lemon

70 ml corn oil (or rapeseed oil)

1.5 tsp baking powder

a pinch of salt

For the filling:

200 g cream cheese

2 tbsp plain yogurt

200 ml (double) cream

40 g sugar

20 g powdered sugar

Start by preparing the cake. In a bowl, mix the eggs with the sugar (with an electric mixer) until you have obtained a light-coloured mixture (with some small bubbles on top). Stir in the oil, lemon zest and yogurt. In a separate bowl, combine the flour, baking powder and salt. Start adding the flour mixture into the rest of the cake dough in moderate quantities whilst mixing until the dough has a nice, smooth, non-lumpy texture. Pour the dough into a cake tin (buttered and floured) with a diameter of about 26 cm. Bake in the oven at 160C for about 30 minutes.

When waiting for the cake to bake, you can prepare the filling. Whip the cream with the sugar (by using an electric mixer) in a bowl. In a separate bowl, mix the cheese with the yogurt and powdered sugar. Add the whipped cream into the mixture and continue to mixing (carefully) to achieve a smooth filling. Place the bowl in a fridge.

Let the cake cool down. Cut it into two halves (lengthways). Spread the filling onto one of the halves and place the other half on top of it. Decorate with powdered sugar (and e.g. fresh berries if you like) and serve.

The Zone Call – Mini Calzoni al Forno

Even though – for understandable reasons – a bulk of my food-related reading tends to be in Italian these days, I do use some publications in other languages for culinaristic inspiration as well. One of them is a Finnish foodie magazine called “Glorian ruoka ja viini”. Obviously it doesn’t really qualify as a proper source for Cucina Fintastica – the magazine being in Finnish and all. However, the latest issue included a recipe for mini calzones that looked so delicious that I just had to find a loophole.

My sneaky strategy was to utilise this recipe for the dough and the recipe from my Finnish magazine only for the filling. In addition, I experimented with another filling of my own as I had some funnel chanterelles in stock. Both of them worked quite nicely! The pizza dough I used this time also required less kneading and time to rise than the other Italian ones I have tried earlier.

To my own amazement, I currently seem to be on a winning streak when it comes to baking (knocking on wood…) as I have been moving from one success to the next recently. Maybe I should start filling in applications for the Great Finnish Bake-Off after all… Well, maybe not.

Mini Calzones in Oven

For the dough (of ~20 pc):

300 ml warm water

500 g flour + some extra for kneading and rolling out the dough

25 g fresh yeast

10 g salt

1 tsp sugar

Filling 1 (for ~10-15 calzones):

5 dl kale, chopped

2 garlic cloves

½ dl olive oil

200 g goat cheese

½ dl parmesan, grated

1 tl salt

pepper

100 g sour cream

Filling 2 (for ~10 calzones):

3 dl mushrooms (e.g. funnel chanterelles)

1 onion

olive oil/ butter

½ dl parmesan, grated

½ dl gruyere cheese, grated

salt, pepper

100 g sour cream

Start by preparing the pizza dough. Mix the yeast in one half of the warm water and add the sugar. Stir well. Measure the flour into a bowl. Make a little hole in the middle of the flour and pour the yeast water into it.

Mix the salt with the other half of the warm water in another bowl and add the olive oil. Combine the mixture with the flour and yeast water. Knead until you have obtained a smooth and elastic consistency. Add some flour as much as needed while kneading (at least my dough was quite wet in the beginning). Cover the bowl with a towel and leave the dough to rise for at least 3 hours in a warm place.

Prepare the fillings. Remove the kale leaves from the thick stems and chop them. Peel, crush and slice the garlic cloves. Heat the olive oil in a pan and add the kale leaves and garlic cloves. Cook at medium heat for 3-4 minutes, remove the pan from the stove and add the goat cheese (in crumbles). Add the grated parmesan and season with salt and pepper.

Clean and slice the mushrooms of your choice. Peel and chop the onion. Heat the olive oil/ butter in a pan and add first the onion and after a few minutes the mushrooms. Cook until the excess liquid of the mushrooms has evaporated. Remove the pan from the heat and add the grated parmesan and gruyere and season to your taste.

On a floured surface, roll out the dough to a block that is about 2 mm thick (I rolled out one half of the dough first due to limitations of my kitchen space…). Use a mold (a diameter of 10 – 15 cm) to separate round pieces of the flat dough. Save the excess dough for later use. Spread some sour cream onto one half of each round. Add a spoonful or two of the filling of your choice on top of the sour cream. Fold the clean half of each calzone on top of the one with the filling to create “half moons”. Press and seal each half moon tightly from the sides (you can check out the impressive fork technique of Giallo Zafferano here). Roll out the excess dough and repeat the aforementioned steps until you have used it entirely.

Sprinkle the calzones lightly with some olive oil and bake them in the oven at 230C for 10-15 minutes. Serve warm (although they do taste quite pleasant also a bit colder!).