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.

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I Found My (Baking) Skill, on Blueberry Hill – Crostata di Mirtilli

Yes, I did it! After more than six months of food blogging, I finally managed to make a pie presentable enough to share it as a recommended success story rather than as a warning example. Not sure what my secret was this time. Maybe it was the foolproof (and very simple) recipe of my new book “Voglia di Cucinare“. Or maybe the encouraging moral support of my friend who also took the flattering picture of the dish above.

I had my moments of self-doubt, desperation and slight panic this time too though – most notably when the filling didn’t seem to thicken as needed. However, my baker friend calmly advised me that actually it is normal for a pie filling to be a bit too mushy and runny when taking it out of the oven and that it will obtain its more solid form after cooling down for some hours or until the next day. Miraculously, that is also what happened in this case, and in addition, the flavour of the pie improved over night.

There are plenty of Finnish versions of blueberry pies too but the really nice twists of this Italian one originate from the ricotta cheese of the crust and almonds and hazelnuts in the filling. Yumtastic!

Blueberry Pie

150 g flour

150 g soft ricotta cheese

150 g butter

2-3 tbsp hazel nuts, chopped

750 g blueberries

pinch of salt

For the filling:

2.5 dl double cream

2 eggs

30 g sugar

30 g almond flakes

pinch of cinnamon

Combine the flour, ricotta, butter and pinch of salt and mix until you have a smooth dough. Place the dough into a refrigerator to cool for 30 minutes.

Roll the dough into a thin round with the diameter of about 4 cm longer than in your cake/ pie tin.

Grease the tin and add the rolled dough. Sprinkle with the hazelnuts. Clean the blueberries and place them onto the pie crust in the tin.

Beat the eggs in a bowl and mix in the sugar, almond flakes, cream and pinch of cinnamon. Pour the mixture onto the blueberries. Bake in the oven at 225C for 15-20 minutes.