#39 FOOD NEWS: Cup di plastica yogurt cake

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Italian houses love a bit of plastic tableware. During our recent visit-ette to Italy, my mother and sister in-law showed me the best use for it yet.

cup 2

This cake is pure genius. Simple measuring, no creaming and perfect results.

3 eggs
2 plastic cups sugar
3 plastic cups plain flour, sifted
1 plastic cup ‘seed’ oil such as sunflower, corn or maise
1 sachet Paneangeli lievito pane degli angeli (see GIVEAWAY!)
1 banana yogurt (or flavour of your choice)
Icing sugar, for dusting
Nutella/ strawberry jam, optional (see Britalian Tip)

1 Preheat the oven to 180’C, 160’C fan, gas 4. Grease and line a 23 cm loose-bottomed cake tin.

sister

2 Beat the eggs and sugar together with an electric whisk until well combined.

3 Add the flour and sachet of Leiveto. Whisk at a low speed until combined. Add the oil, whisk at a low speed until combined.

cake mix

4 Stir through the yogurt. Spoon into the lined cake tin.

cake tin

Bake for 20-25 mins, until an inserted cocktail stick comes out clean.

5 Allow to cool in the tin for 10 mins before removing and allowing to cool completely on a wire rack. Dust with icing sugar just before serving.

cake 2

Britalian Tip

Serve Romeo style, ‘as you wish’ with a jar of Nutella and a jar of strawberry jam. Guests can cut a slice and have it plain or decide how they fill it. My 9 year old nephew with an air of Italian sophistication went ‘solo torta’. I rammed mine with Nutella (it did go rather well with the banana).

slice

GIVEAWAY! (Offer ended) 

‘The yeast of bread angels’ I have 10 sachets to giveaway! I’ll pop a sachet in the post to the first 10 readers to email me, angela.romeo@britaliankitchen.com with the subject ‘I’m a bread Angel!’ Include address in body of email (available to UK addresses only I’m afraid).

#38 EASTER FOOD NEWS: Make, do and spend!

Make

Layer. Sandwich. Coat. Drizzle. Plonk…if you’re going to be making one thing this Easter, try my Mini Egg cake for Sainsbury’s. A guaranteed show stopper! SSSsssh it’s much easier than it looks!

mini-egg-cake-560_6bf6a12c5370bd09d16d4fc38905c324 Click here for recipe

Click here for video

Do

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Eat chocolate whilst burning off calories! What more do you want? Get yourself booked onto a Chocolate Ecstasy tour. There’s still a few places left on the Chelsea Tour on Easter Sunday – a one and half mile walk tasting the most exquisite chocolates as you go. The tour finishes with a sit-down mini chocolate tasting. HHuumm all that sitting and tasting – I’m not sure you burn off ALL those choccy calories. Oh well. Pass me a passionfruit salted caramel please. Tours from £30. www.chocolateecstasytours.com

And Spend!

choccywoccy doo dah book

For £25 you can get your hands on a copy of the gorgeous Chocolate, Cake & Curses from Choccywoccydoodah. Don’t expect recipes and secrets on how to sculpt ‘those’ gravity defying wedding cakes. This is more of an insight into the minds of those chocolate geniuses with inspiring stories and anecdotes from Christine Taylor and the team. Of course there are recipes to satisfy that need to cook up a choccy storm from Chocolate Pie to Chocolate Bread Pudding to Dripping Chocolate Millefeuille.

choccywoccydoodah

Getting lost in choclate heaven. Choccywoccydoodah, Carnaby Street, book launch.

Mini egg cake photo: Charlie Richards. Chocolate tour photo: www.chocolateecstasytours.rezdy.com

#37 FOOD NEWS: Test shoot teaser

Lemoncello meringue cake

Test shoots are a great way to get experimenting! Baked alaska, come lemon meringue pie, come a cheeky dash of Italian Liqueur. This was one of those ideas that sounded great on paper but would it actually work?! The answer is thankfully, yes! The best bit is, you can prepare the sponge and lemon lemon layer way ahead. I can’t wait to see it when proper food photographer, Adrian Lawrence gets his hands on it!

37overhead meringue crop

Serves: 8-10
Prep: 30 mins, plus chilling and cooling
Cook: 25 mins

37Ingreds crop

4 lemons, juice and zest
290g unsalted butter, cubed
465g caster sugar
6 large eggs, plus 3 large egg whites
6 gelatine leaves
45ml shot limoncello (optional)
1tsp vanilla extract
115g self-raising flour
3/4 tsp baking powder

1 Grease a 1L Pyrex bowl with oil, then line with cling film, so the edges hang over the sides. Squeeze the lemon juice into a small microwavable  bowl and add the lemon zest.

37squeezed lemon

Add 175g of the butter and 175g of the caster sugar. Mix well.

37lemon curd design

2 Soak the gelatine leaves in cold water for 5 mins.

3 Meanwhile, heat the lemon mixture in the microwave on full power for 3 mins, stirring every 30 seconds, until the butter and sugar has melted.

4 Gradually add 4 beaten eggs, whisking continuously. Microwave on full power for a further 1 1/2 mins. Whisk well. Allow to cool for 1 minute, then return to the microwave and heat on full power for a further minute. Whisk well. Remove 3tbsp of the mixture, cover, and set aside.

5 Squeeze out the excess water from the gelatine leaves and place in a measuring jug. Pour over 200ml of just boiled water. Stir until the gelatine has dissolved. Top up with 150ml cold water. Gradually pour into the lemon mix, whilst continuously stirring. Stir in the limoncello, if using. Pour into the lined Pyrex bowl. Chill for at least 4 hours, until set.

6 For the sponge base, preheat the oven to 170’C, 150’C fan, gas 3. Grease and line an 18cm loose-bottomed sandwich tin. Beat the remaining butter with 115g of the caster sugar. Add 2 eggs one at a time beating well in between each addition. Fold through the flour and baking powder. Spoon into the prepared cake tin and bake for 25 mins.

37cake in lined tin

Cool in the tin on a wire rack for 10 mins. Remove from the tin and allow to cool completely on the wire rack. Level the surface with a serrated knife.

7 For the meringue, using an electric hand whisk, whip the egg whites until medium peaks form. Gradually trickle in the remaining sugar whilst continuing to whisk until stiff glossy peaks form.

37stiff glossy peaks

8 To assemble, preheat the oven to 230’C, 210’C fan, gas 8. Spread the top of the cake with the 3 tbsp of the reserved lemon curd mixture. Then invert the bowl of set lemon jelly on top of the cake.

37lemonjelly out of mould

Transfer to a flat baking sheet lined with baking parchment. Spoon over the meringue in swirling motions ensuring the jelly and sponge is completely enclosed. Bake for 4-6 mins until golden (for maximum control use a cooks blow-torch). Remove from the oven and chill for 20  mins to firm up before serving.

37final - slice

#20 FOOD NEWS: Inglese cake in Italia!

Every monday

Inglese cake

We’ve just arrived in Herculaneum, we’ll soon be sightseeing but at the moment I’m still recovering from the 10 hour feast that was the Italian August bank holiday. What a celebration – almost like a summer Christmas! The Romeo’s asked me to make a cake, I hope I did us Brits proud with a version of my cake for the cover of the Sainsbury’s Cake book. We travelled out to find a huge Conad supermarket where to my surprise most of my cakey needs were met. I couldn’t quite get the subtle colours of sugar paste that Sainsbury’s stock but the more carnival feel to my new Britalian version received claps and cheers so I need not of worried about the hue of pink!

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The biggest compliment of all was Gabriella (who I consider the queen of dolce) asked me for the recipe!

And the bambini adored the little cakes and sweets on top – they even kept sneaking back to grab one when they didn’t think anyone was looking… of course I caught them on camera!

Wish you were here!

A & G