Struggling to preserve the Italian culinary tradition oversea

Category: Cakes & pies



10.5 oz of flour / 10.5 oz of sugar / 8.5 oz of plain yogurt / 5 oz of pistachios /  4 oz of peanuts oil / 12 oz of chocolate drops / 3 eggs / vanilla extract / 1 small bag of yeast

Mix the oil with the sugar, add the vanilla extract and whisk together. Add the eggs, one by one, and gradually the flour, keeping whipping. Then add the yogurt, the grinder pistachios, 3.5 oz of chocolate drops and the yeast. Pour the mixture in a buttered and floured cake pan and cook in the oven at 350 F for 45 minutes. For the covering ganache, melt the remaining chocolate drops, spread the chocolate on the cooled cake, and sprinkle with some grinder pistachios.


INGREDIENTS (6-8 servings)

0.5 lb of almonds / 0.5 lb of white chocolate / 0.5 lb of sugar / 0.3 lb of sugar / 1 lemon / 5 eggs / 1 glass of limoncello cream 9limoncello+milk) / yeast / powdered sugar to decorate

Blend in the mixer the almonds with the white chocolate. Whisk together the eggs, sugar, melted butter, the zest and juice of the lemon, and the liquor. Finally add the blended almonds and chocolate and mix together: the mixture should be pretty liquid. Pour in a cake pan and cook at 340 F for 50 minutes. Don’t worry if the cake surface will darken a bit. Once it’s ready, cool it and decorate with powdered sugar.