Italy – Sweet Tooth Experiments

Fig Orange Chocolate and Almond Zuccotto

Posted on October 24, 2020 Posted in Italy .

Fig Orange Chocolate and Almond Zuccotto

Fig Orange Chocolate and Almond Zuccotto recipe

After recently eating Zuccotto, a traditional Tuscan dessert (though originated in Florence), I was intrigued how this Zuccotto was so different to others I had eaten previously…in which were also apparently ‘traditional Zuccotto’.

This led me to investigate the dessert further, in which resulted in finding lot of different variations…though all featured some sort of cream, cake, nut, fruit and alcohol in a dome shaped tin (or pumpkin shape ala ‘little pumpkin’ in Italian).

Whether it be cream, ricotta or ice-cream, almonds, macadamia or hazelnuts, figs, cherry or raspberry, the recipes always had a fruit, nut and cream component.

After playing around with a few variations from other ‘traditional’ recipes I ended up with this recipe, in which is my favourite combo of flavours by far from a few combined recipes.

I’ve opted for fig, orange, chocolate, cream and almond.

Fig Orange Chocolate and Almond Zuccotto recipe

Recipe:

Sponge:

2 tsn plain flour
½ tsn bicarbonate of soda
1 tsn cream of tartar
Cornflour
4 eggs
150g caster sugar
½ tsn vanilla essence

Filling:

125ml orange liquor
180g 70% dark chocolate
600ml thickened cream
¼ cup icing sugar
120g almonds, toasted
125g dried figs

Extra:

Cocoa powder

Method:

Preheat the oven to 190c degrees and line a 20cm square cake tin with baking paper.
Place the plain flour, bicarbonate of soda and cream of tartar in a 250g cup.
Top the cup up to the brim by adding the necessary amount of cornflour to fill the cup.
Sift the flour mix 3 times.
Beat the eggs, vanilla essence and sugar with electric beaters until light and fluffy.
Add the flour to the egg mix and beat for 20 seconds on low or until just combined.
Pour the mix into the cake tin and bake for 20 mins or until the cake bounces back after touching the top.
Place the cake on a cooling rack until cold.
Meanwhile, line a 6-cup pudding tin with 2 pieces of overlapping plastic wrap, spraying with oil spray firstly to hold the wrap in place.
Cut the sponge in half horizontally to have 2 sponge layers.
Cut one of the sponge layers into a circle shape the same size as the tins top, set aside.
Cut the remaining sponge layer into eight wedges and starting from the middle of the base line the bottom and sides of the tin.
Fill any cake gaps with any remaining sponge and trim the top to make the cake flush with the top of the tin.
Place the orange liquor in a bowl and using a pastry brush evenly brush the liquor onto the sponge cake in the tin as well as on the set aside circle piece of sponge.
Whip the cream and icing sugar in a bowl with electric beaters until firm peaks form.
Chop the figs and almonds into small pieces and stir through the cream.
Divide the cream mix into 2 bowls.
Place 130g chocolate into a bowl over simmering water on the stove and stir until just melted, smooth and silky in texture. Set aside for 5 minutes to cool slightly.
Meanwhile chop up remaining 50g of the dark chocolate and stir through one bowl of cream mix.
Spoon the chopped chocolate cream mix into the bottom and sides of the sponge in the tin, leaving the center empty in a well shape.
Using a hand whisk beat the melted chocolate into the 2nd bowl of cream mix until well combined.
Spoon the melted chocolate cream mix into the center of the well over the chopped chocolate cream until the tin is 90% full.
Place the set aside circle sponge over the top of the cream mix, liquor side down, cutting the sponge to fit snug.
Pull the overhanging plastic wrap over the cake and onto the top of the cake, covering the top.
Push a plate over the top of the tin to compact the cake slightly.
Place the tin in the fridge for 4+ hours to set.
To serve, invert the cake onto a plate and remove the plastic wrap.
Dust with cocoa powder and slice into wedges.

NOTE: I used Cointreau for the liquor but you can use any orange liquor such as Curacao, Grand Marnier or Triple Sec.

Fig Orange Chocolate and Almond Zuccotto recipe

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Torta Di Ricotta

Posted on April 29, 2017 Posted in Italy, Tarts .

Torta Di Ricotta

I must say I do get drawn to traditional Italian desserts; they really do produce the most magnificent desserts on the world (and clearly don’t underdeliver of the savory side ether)!

One dish that I have had my eye on for ages is a traditional Sicilian Cheesecake that is commonly made for Easter celebrations. This sweet treat being the Torta Di Ricotta.

Now there are a few variations of this, as there are for most traditional desserts pending the part of Italy you are in. The version I have chosen to explore in a fig, hazelnut and of course the traditional Italian dessert wine Marsala (my favorite wine).

Not only is this tart easy to make its not too unhealthy as it’s low-ish in sugar and uses low fat protein building ricotta.

Ingredients:

Pastry

230g plain flour
70g sugar
160g butter
1 egg

Filling

135g dried fig
80ml marsala
750g ricotta
110g sugar
2 tbsn honey
1 egg
100g roasted hazelnuts
1 orange

Method:

Make the pastry first by placing the flour, sugar, butter and egg yolk into a food processor and pulse until the mix comes away on the sides.
Place the dough on the bench and knead until the dough is smooth and combined.
Place in plastic wrap and put in the fridge for 1 hour.
Pre-heat the oven to 190c degrees and place a 30cm round tart pan on the bench ready for later.
In the food processor pulse the figs until finely chopped, then place in a small bowl mixed in with the Marsala. Leave aside for 20 minutes so the figs soak up the liquid.
Place the ricotta, sugar, honey and egg in a large bowl and whisk until combine.
In the food processor pulse the hazelnuts until finely chopped, place in with the ricotta mix as well as the zest of an orange and fig mix.
Whisk until smooth and combined.
For the tart shell cut off approx. a 5^th of the pastry and leave aside for the top of the tart.
With the remaining larger quantity of pastry roll into a ball then rollout with a rolling pin to a 35cm radius circle.
Place the pastry in the tart pan, pressing the pastry into the bottom and sides of the tin.
Trim the pastry if it overlaps and add to the smaller quantity.
Bake the tart shell for 10 minutes.
Spoon the ricotta mix into the tart and smooth down with a spoon.
With the remaining pastry roll out and cut into long 1 cm strips. Top the tart with the strips overlapping to create a lattice look.
Brush the lattice pastry with the remaining egg white.
Bake for 30 minutes, until the pastry is golden.
Once cooled dust with icing sugar and serve warm.

Ingredients

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Traditional Panforte

Posted on March 13, 2016 Posted in Italy .

Traditional Panforte

A traditional Italian dessert that goes back to the 13^th century. The name itself means strong bread thanks to the layer of spices, in particular pepper.

There are so many variations to this traditional sweet treat, therefore I decided to experiment by baking 3 types; one with coffee, one with chocolate and one plain. The chocolate Panforte was by far the tastiest.

There are also variations in the nuts, fruit and spices in this dessert. I opted for the ingredients that I loved and deemed would work well together.

I actually didn’t think much of this dessert when I first made it, but after having a piece the next day after the flavours had time to develop I couldn’t put the slice down.

Ingredients:

100g hazelnuts
100g almonds
150g candied citrus zest (or glace zest)
60g dried figs
60g glace cherries
¼ tsn black pepper
¼ tsn ground cloves
½ tsn ground cinnamon
¼ tsn ground ginger
100g flour
¼ tsn salt
2 tbsn cocoa powder
100g dark chocolate
135g sugar
180ml honey

Method:

Pre-heat the oven to 180c degrees and line a 25cm spring form cake tin with baking paper.
Place the hazelnuts and almonds in a pre-heated oven on a baking tray for 6 minutes or until just raosted. Remove the almonds.
Allow the hazelnuts to roast for 5 more minutes then place the hazelnuts in a dishtowel.
Rub the hazelnuts in the towel to remove the skin.
Coarsely chop up the nuts.
Chop up the dried figs and glace cherries.
Turn the oven down to 150c degrees.
Stir the nuts, zest, figs, cherries, spices, flour, salt and cocoa powder until well combine.
Place the dark chocolate in a bowl and on a low level heat the chocolate for 1 minute in the microwave. Stir then continue in 20 sec intervals until the chocolate is melted. Set aside to cool.
Combine the chocolate to the nut mix.
Bring sugar and honey to a boil in a saucepan over medium heat, stirring until sugar is dissolved. Then boil without stirring until a candy thermometer reaches 120c degrees.
Immediately pour honey over the fruit mixture and quickly stir until combined (mixture will be very thick and sticky).
Spoon mixture into the tin and spread evenly with back of a wet spoon.
Dampen your hands and press mixture firmly and evenly to compact as much as possible.
Bake in the oven for 30 minutes or until edges start to rise slightly and the top is bubbling.
Cool panforte completely in the cake tin on a cooling rack.
Once cooled remove from the tin, remove the baking paper, dust with icing sugar and cut into slices.

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Citrus Dark Chocolate and Ricotta Cannoli’s

Posted on June 1, 2014 Posted in Italy, Traditional .

Citrus, Dark Chocolate and Ricotta Cannoli’s

I have actually made these Cannoli’s on quite a few occasions and in variations each time.

In this recipe I have tweaked to provide you with what I think the best variation (and the easiest as I cheat a little). I’ve made this before with alcohol, pistachios, candied fruit peel, glace cherries, you name it!

I have also made these from scratch (the cannoli shells that is) and to be honest they take a very long time while being fiddly and messy. As I have an Italian grocer down the road buying a pack of 12 shells for $5 is so much more easier.

Cannoli’s are a traditional Italian dessert consisting of fried pastry filled with a cheese filling (usually ricotta or mascarpone). Variations of the filling are also common with cream or custard being piped in the shells.

Also stay tuned on this post, in a few weeks time you will see how I experiment with this recipe to produce a delightful and to die for sweet treat alternative using the fillings.

Ingredients:

300g fresh ricotta
¾ cup of icing sugar
Finally grated rind on 1 orange
Finally grated rind of I lemon
100g dark chocolate grated

Method:

Mix together all ingredients until smooth.
Spoon into a piping bag with a star nozzle (Witlon tip size up to you).
Pipe the filling into the shells generously starting from one end to the other.
And it’s as simple as that.

Notes:

This will fill easily 12 medium size shells or 18 small shells.
This filling is actually really good as a filling in the middle and on top of a chocolate cake or sponge cake to give a basic cake a twist of variation.
The filling can also be piped into profiteroles as a change up from cream or custard (I shared my profiterole recipe in January).

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