Inspired by Clotilde, this is my own version of her yogurt cake, with few added ingredients and baked many many times.
250 g full fat plain yogurt
100 g ricotta, or fromage blanc or quark
100 g melted butter
100 g sugar
250 g flour
1 chemical yeast for cakes
For a 24 cm cake tin
- Pre-heat the oven at 180° C.
- Mix all the wet ingredients: yogurt, ricotta, eggs and melted butter.
- Add the dry ingredients (sugar, flour and yeast) and mix leaving few lumps.
- Pour the mixture in a 24 cm cake tin covered with parchment.
- Bake for 35 minutes or until golden.
You can add extra flavor to this cake, adding, before baking, apples, pears, or any seasonal fruit, chocolate chips.
You can use only yogurt (350 g in total) or invert ricotta and yogurt proportion (250 g ricotta, 100 g yogurt).
A French classic.
And as Julia Child used to say, French cuisine has 3 basic ingredients: butter, butter, and butter.
So do not be afraid by the amount of fat there is in this recipe: it’s French!
The recipe comes from n. 138 of Cuisine et Vins de France, which called for unsalted butter, but it suggested to add a pince of fleur de sel.
As I had my hands on a very special salted butter, and specifically the Burro salato da panne riposate 1889 by Fattorie Fiandino, I preferred to use directly salted butter.
And the result taste was subtle and very interesting
As this butter is available only in Italy and produced in small quantities, I suggest you go for the original version: unsalted butter and a pince of fleur de sel.
200 g chocolate, 60% minimum of cocoa
200 g butter
150 g icing sugar
1 tablespoon flour
1 pince fleur del sel
Butter and flour for the cake tin
It serves form 6 to 8 people
- Pre-heat the oven at 180° C.
- Melt the butter and the chocolate together in the microwave or at bain marie. Let it slightly cool.
- Add the eggs, one by one, to the melted chocolate, incorporating them with a whisk.
- Add flour and icing sugar.
- Butter and flour a cake tin.
- Transfer everything in the tin and bake for 20-25 minutes.
- Take the cake out of the oven, let it cool and transfer it on a serving plate.
- Let it rest in the fridge for the night (or at least 8 hours) before serving.
- You can serve it with custard or vanilla ice-cream.
Last 2nd February in France was Chandeleur, a holiday once religious, known now days as the Crêpes Day! It’s basically a day dedicated to crêpes, during which all French eat crêpes.
As it was in the middle of the week, and despite the fact that making a single crêpe is fairly quick, but making them for 3 people is a job, we decided to post pone the celebrations to this Saturday, uniting them with the celebrations for World Nutella Day hosted by Sara and Michelle!
And, apart the usual savoury crêpes, with ham, mushrooms and Ementhal, we decided to end our crêpes meal with simple Nutella crêpes!
For the crêpes (make the mix the night before)
125 g flour 00
125 g buckwheat flour
250 ml milk
250 g beer
1 pinch of salt
1 tablespoon of seed oil
For the filling
Nutella, as much as you like
For 10-12 crêpes
- The night before: in a large bowl mix flour, eggs, salt and oil. Slowly add milk and beer, stirring constantly, even with a whisk. You have to obtain a smooth, airy and velvety mix. Cover it with a tea towel and let it rest for the night.
- The day of the crêpes, whisk the mix vigorously.
- Heat a large heavy non stick pan (24 centimetres). Add a little knob of butter (or a few drops of oil) and let it melt. Wipe it away with a piece of kitchen paper.
- Add a ladle of crêpes mix and spread it all around your pan, moving it all around with the handle of the pan. If the first crêpe don’t come out nicely, do not worry: it always happen! Eat it right away and adjust the amount of mix you put in the pan.
- Continue to make crêpes until you finish you mix.
Now you have three styling choice:
- Classic triangle (as in the picture above): spread your nutella all around a crêpe, fold it in half, and then in half again to form a triangle. Eat it.
- Classic roll: spread your nutella all around a crêpe, roll it. Eat it.
- Stack: spread your nutella all around each crêpes and stack them one over the other, to form a round cake. Sprinkle with nuts brittle and serve.
If you dare, mix nutella with mascarpone (the quantity you like) and use the cream for the filling of the crêpes. Then, after eating them, slowly sink in you sofa and sleep, heavenly in peace with the world!
Being married with a French means some French traditions too, especially the ones that feel the void in Italian traditions. One of this is the traditional cake French make for Epiphany. In Italy Epiphany is celebrated every year on the 6th of January, in France is the first Sunday of January.
Italian tradition: during the Epiphany the Befana (an old woman flying on a broom) visits all the children and she gives socks to everyone with black charcoal (made of sugar) to the bad one, and gifts, like peanuts, oranges and sweets, to the good ones.
French tradition: at the beginning of January a cake is sold everywhere: Galette des Rois. It’s a fairly simple cake, made of two disks of puff pastry filled with frangipane and a fève, a little ceramic figure. The little one of the house hide under the table and give the names of the people that should receive the piece of the cake. The person that finds the fève is crowned the king (roi).
When I was little I didn’t like the Befana: she was ugly and often mean… And I didn’t like sweets, so there was almost no point in her coming. But in the last 15 years I’ve always enjoyed a good, warm and fragrant Galette des Rois. So we decided to choose this tradition for Epiphany…
This recipe is inspired by Pierre Hermé’s Secrets Gourmands.
2 disks puff pastry
A pinch of salt
For the cream:
500 ml milk
40 g corn meal
120 g sugar
6 egg yolks
For the almond cream:
125 g butter
165 g confectionery sugar
165 g almond meal
2 teaspoon corn flour
For a cake for 6 people
- To make the cream. Boil the milk. In the meanwhile, with a wooden spoon, mix in a saucepan corn meal, sugar and eggs yolks. Do not whisk, just mix.
- Slowly pour the milk over the egg mixture, mixing with the wooden spoon. Put it on a low fire and keep turning with your wooden spoon as long as the cream thicken. A simpler way to do it is with an hand blender: on an high fire, keep turning the cream with an hand blender until it thicken. No lumps guarantee!
- Leave it to cool covering the surface of the cream with film.
- To make the almond cream. Mix together sugar, almond meal and corn flour.
- In a mixer, mix the butter until soft but not excessively fluffy. Add it to the almond mix.
- Add the eggs, one at the time, keeping mixing until all the eggs is incorporated.
- At last, when completely cold, add the cream you prepared first and mix until smooth.
- In a round (24 centimetre) baking tin, lay the first disk of puff pastry, keeping the borders high.
- Pour the prepared almond cream inside the drawn ring. Cover with the other disk of puff pastry and close tightly on the sides.
- Refrigerate for 30 minutes. In the meanwhile preheat the oven at 180° C.
- Beat the remaining egg with the salt and brush the surface of the cake. You can now decorated it as you like: squares, grid, circles…
- Bake the galette for 45 minutes.
- Serve still warm.
This yields make a well stuffed galette: I like it that way! But if you prefer a thinner galette, halve the quantities for cream and almond cream.