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Fig Orange Chocolate and Almond Zuccotto

Posted on 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:

  1. Preheat the oven to 190c degrees and line a 20cm square cake tin with baking paper.
  2. Place the plain flour, bicarbonate of soda and cream of tartar in a 250g cup.
  3. Top the cup up to the brim by adding the necessary amount of cornflour to fill the cup.
  4. Sift the flour mix 3 times.
  5. Beat the eggs, vanilla essence and sugar with electric beaters until light and fluffy.
  6. Add the flour to the egg mix and beat for 20 seconds on low or until just combined.
  7. Pour the mix into the cake tin and bake for 20 mins or until the cake bounces back after touching the top.
  8. Place the cake on a cooling rack until cold.
  9. 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.
  10. Cut the sponge in half horizontally to have 2 sponge layers.
  11. Cut one of the sponge layers into a circle shape the same size as the tins top, set aside.
  12. Cut the remaining sponge layer into eight wedges and starting from the middle of the base line the bottom and sides of the tin.
  13. Fill any cake gaps with any remaining sponge and trim the top to make the cake flush with the top of the tin.
  14. 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.
  15. Whip the cream and icing sugar in a bowl with electric beaters until firm peaks form.
  16. Chop the figs and almonds into small pieces and stir through the cream.
  17. Divide the cream mix into 2 bowls.
  18. 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.
  19. Meanwhile chop up remaining 50g of the dark chocolate and stir through one bowl of cream mix.
  20. 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.
  21. Using a hand whisk beat the melted chocolate into the 2nd bowl of cream mix until well combined.
  22. Spoon the melted chocolate cream mix into the center of the well over the chopped chocolate cream until the tin is 90% full.
  23. Place the set aside circle sponge over the top of the cream mix, liquor side down, cutting the sponge to fit snug.
  24. Pull the overhanging plastic wrap over the cake and onto the top of the cake, covering the top.
  25. Push a plate over the top of the tin to compact the cake slightly.
  26. Place the tin in the fridge for 4+ hours to set.
  27. To serve, invert the cake onto a plate and remove the plastic wrap.
  28. 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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Fig Orange Chocolate and Almond Zuccotto recipe

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Fig Orange Chocolate and Almond Zuccotto recipe

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Fig Orange Chocolate and Almond Zuccotto recipe

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Fig Orange Chocolate and Almond Zuccotto recipe

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Fig Orange Chocolate and Almond Zuccotto recipe

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Fig Orange Chocolate and Almond Zuccotto recipe

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Fig Orange Chocolate and Almond Zuccotto recipe

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Sour Cream Fig and Almond Ice-Cream

Posted on Posted in Ice-cream & Sorbet .

Sour Cream Fig and Almond Ice-Cream

Sour Cream Fig and Almond Ice-Cream

This baking experiment session was actually planned to be for baking a sour cream cake, however once I had drafted up a recipe to play with I realized that a sour cream cake is actually a lot more common that I originally first though.

Therefore, after a bit of brainstorming and playing around in the kitchen I ended up landing on something completely different – in sour cream ice-cream.

As I had a jar of fig jam I decided that I would have fig as the base flavour of the ice-cream.

Knowing that honey and almonds are great flavour parings with figs I used these 2 additional ingredients as complementary flavours.

The outcome is a stunning, slightly zesty (thanks to the sourness of the sour cream) textured unique ice-cream that is super easy to make and requires minimal prep time.

 

Ingredients:

  • 300g sour cream
  • 170g fig jam
  • 40ml honey
  • 70g roasted almonds

 

Method:

  1. Place the sour cream, jam and honey into a food processor and blitz until the mix is well combine.
  2. Add the almonds to the mix and pulse until the nuts are slightly diced and well combined.
  3. Pour the mix unto a bowl and place in the freezer for 4 hours to set.
  4. Place the mix back into the food processor and pulse until creamy.
  5. Place the mix back into the bowl and freeze for an additional 2 hours or until completely set.
  6. Place the mix back into the food processor one last time and pulse.
  7. Place the mix back into the bowl and freeze for an additional 2 hours or until completely set.
  8. Quenelle over some biscuit crumbs or enjoy as is for a creamy and satisfying end to a meal.

 

Sour Cream Fig and Almond Ice-Cream
Fig Jam widely available from Coles Supermarket
Sour Cream Fig and Almond Ice-Cream
Step 2

 

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Torta Di Ricotta

Posted on Posted in Italy, Tarts .

Torta Di Ricotta

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:

  1. 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.
  2. Place the dough on the bench and knead until the dough is smooth and combined.
  3. Place in plastic wrap and put in the fridge for 1 hour.
  4. Pre-heat the oven to 190c degrees and place a 30cm round tart pan on the bench ready for later.
  5. 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.
  6. Place the ricotta, sugar, honey and egg in a large bowl and whisk until combine.
  7. 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.
  8. Whisk until smooth and combined.
  9. For the tart shell cut off approx. a 5th of the pastry and leave aside for the top of the tart.
  10. With the remaining larger quantity of pastry roll into a ball then rollout with a rolling pin to a 35cm radius circle.
  11. Place the pastry in the tart pan, pressing the pastry into the bottom and sides of the tin.
  12. Trim the pastry if it overlaps and add to the smaller quantity.
  13. Bake the tart shell for 10 minutes.
  14. Spoon the ricotta mix into the tart and smooth down with a spoon.
  15. 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.
  16. Brush the lattice pastry with the remaining egg white.
  17. Bake for 30 minutes, until the pastry is golden.
  18. Once cooled dust with icing sugar and serve warm.

 

Torta Di Ricotta recipe

Ingredients

Torta Di Ricotta recipe

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Torta Di Ricotta

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Torta Di Ricotta

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Torta Di Ricotta

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Torta Di Ricotta

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Torta Di Ricotta recipe

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Fig Hazelnut and Coffee Cheesecake

Posted on Posted in Cakes .

Fig Hazelnut and Coffee Cheesecake

Fig Hazelnut and Coffee Cheesecake recipe

You may have noticed across the past few months I have been baking consistently with figs.

Not until last year had I eaten one, let alone baked with this fruit.

Generally when I see fruit that I have never baked with I always like to do my research and make up a few variations of recipes (half the time they don’t make the blog…hello startfruit, dragonfruit, cantaloupe, guava cake experiments (and the list goes on).

It seems fig is one of the special fruits which seems to work so well, additionally with so many flavour pairings.

Thinking in an Italian baking head space (ricotta, espresso etc) I ended up coming up with the flavour pairing of coffee, hazelnut, fig and caramel. Which actually work a treat!

This cheesecake is very much for the sophisticated palate and is super additive!

Fig Hazelnut and Coffee Cheesecake recipe

 

Ingredients:

  • 250g caramel biscuits (I used Lotus)
  • 100g butter
  • 250g dried figs (12)
  • 2 tbsn orange liquor
  • 330g cream cheese
  • 150g sugar
  • 500g ricotta
  • 2 eggs
  • 90ml espresso coffee
  • 100g hazelnut meal

 

Method:

  1. Pre heat the oven to 180c degrees and line a 22cm spring form cake tin with baking paper.
  2. Place the biscuits and butter in a food processor and blitz until the mix resembles fine breadcrumbs.
  3. Pour the mix into the cake tin and press with fingers over the base of the tin until flat.
  4. Place the tin in the fridge to harden.
  5. Dice up the fig coarsely and place in the saucepan with the liquor and 130g of water on a medium heat.
  6. Place a lid on the pan and let the mix boil.
  7. Once boil remove the lid and stir constantly until the water is absorbed and the figs have started to breakdown.
  8. Place the mix into the food processor and process until the figs are blitzed and resemble a paste.
  9. Spoon the fig mix over the biscuit base and place back in the fridge.
  10. Using electric beaters whisk the cream cheese and ricotta until smooth.
  11. In a separate bowl beat the eggs and sugar until pale and creamy.
  12. Add the egg mix, hazelmeal and coffee into the cheese mix and whisk until well combine.
  13. Pour the mix unto the cake tin and bake for 50 minutes.
  14. Turn off the oven and leave the door slightly open.
  15. Once the oven is cold place the cake in the fridge to fully set for 2 hours.

 

Noes:

  • I used Lotus branded biscuits for the base. If you cannot fine caramel flavored biscuits Arnott’s Nice biscuits would be a good replacement.
  • I decorated the cake by scattering roasted hazelnuts and icing sugar over the top.

 

Fig Hazelnut and Coffee Cheesecake recipe

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Fig Hazelnut and Coffee Cheesecake recipe

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Fig Hazelnut and Coffee Cheesecake recipe

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Fig Hazelnut and Coffee Cheesecake recipe

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Fig Hazelnut and Coffee Cheesecake recipe

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Fig Hazelnut and Coffee Cheesecake recipe

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Fig Hazelnut and Coffee Cheesecake recipe

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Fig Hazelnut and Coffee Cheesecake recipe

Notes

 

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Fig and Grape Syrup Cake

Posted on Posted in Cakes .

Fig and Grape Syrup Cake

Fig and Grape Syrup Cake recipe

 

To challenge myself I am always adding to the list of fruits (and some vegetables) that I am yet to bake with, where I am slowly but surely getting my way through the list.

This cake quite simply incorporates 2 fruits I have not baked with previously that I felt could pair well together and that they certainly did!

Grapes as the core cake ingredient does sound a little bazaar and to make it ever more weird sounding the addition of a date syrup…but trust me this does work.

This recipe is the culprit for my recent fixation with figs (which will become evident soon enough), which was such a delightful cake to eat.

 

Ingredients:

Cake:

  • 225ml sherry
  • 200g brown sugar
  • 130g butter
  • 1 orange
  • 1 lemon
  • 340g grapes
  • 225g plain flour
  • 1 tsn baking powder

Syrup:

  • 40g dried fig
  • 80g sugar
  • 2 tbsn honey
  • ½ tsn ground ginger

 

Method:

  1. Pre-heat the oven to 180c and line a 23cm cake tin with baking paper.
  2. Pour the sherry into a pan on the stove and boil on medium heat. Once boiled reduce heat and simmer for 5 minutes or until the mix reduces to 160ml.
  3. Remove Sherry off the heat and set aside.
  4. With electric beaters beat the sugar, butter and zest of the lemon and orange until thick and creamy.
  5. Using a food processor blitz 160g grapes until liquefied.
  6. Add the blitzed grape mix to the sherry and then add to the butter mix.
  7. Sift in the flour and baking powder into the butter mix then fold until the mix is well combine.
  8. Spoon the batter into the cake tin, using the back of the spoon flatten.
  9. Cut the remaining (180g) grapes in half and place the grapes on the top of the cake – cut side up.
  10. Bake for 50 minutes or until a skewer inserted in the middle comes out clean.
  11. To make the syrup, dice the figs up and place them in a saucepan on the stove with the sugar, 300ml of water, the honey and the ground ginger.
  12. Stir on medium until the mix boils then continue boiling for 5 minutes of until the mix becomes thicker and syrupy.
  13. Once done remove off the heat and pass through a sieve to remove fig pieces.
  14. Once the cake is cooked, using the skewer poke holes in the top of the cake and pure in the syrup over the cakes evenly.
  15. Leave the cake in the tin to cool then serve with fig pieces scattered on top.

 

Notes:

  • 40g dried fig is around 2 dried figs.
  • If you don’t have Sherry you can replace with any other sweet wine such as Port or Brandy.

 

Fig and Grape Syrup Cake recipe

Ingredients

Fig and Grape Syrup Cake recipe

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Fig and Grape Syrup Cake recipe

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Fig and Grape Syrup Cake recipe

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Fig and Grape Syrup Cake recipe

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Fig and Grape Syrup Cake recipe

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Fig and Grape Syrup Cake recipe

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Fig and Grape Syrup Cake recipe

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