Food & Recipes

lost & found

as some of you may remember, I cooked for a friend of mine last summer and promised I’d upload the recipes.. well, shortly after that crazy cooking days I realized I had no idea where I ended up putting away the magazines I used.. and they’ve been lost ever since

recently however, I managed to sort out the utter mess surrounding me, and I find out where the cooking magazines were (not to my surprise, they happened to be right in front of my eyes, where I already looked 3, maybe 4 times)

so here is the first of many cooking posts, this time about my famous Spelt flour cake, with fruits of the forest filling and icing sugar (already mentioned here)

torta al farro

torta al farro

time: about 1 hour and a half

difficulty: ** medium

ingredients for 6:

– mixed fruits of the forest (raspberries, wild strawberries, berries, currants, blueberries) 350g

– powdered sugar 225g

– icing sugar 60g (and a bit more for the final decoration)

– raw sugar 50g

– butter 100g (and a bit more fort the greasing)

– spelt flour 100g

– 00 flour 50g (and a bit more)

– 2 eggs

– 2 yolks

– 1 lemon

– salt

optional  a bit or liquor (in this case grappa)

– – –

  1. let the butter out of the fridge during a nighttime, then work it together with the icing sugar, a pinch of salt, the lemon’s juice and a pinch of its grated peel. work until it gets soft, shining and foam-like
  2. on the cooker, whip up the eggs, the yolks, 50g of powdered sugar and 50g of raw sugar using the bain marie/double boiler method. whip up until they become soft, again foam-like
  3. softly add the eggs to the butter, and then the 00 and spelt flours (always sieve flours in order to  avoid lumps). pour the resulting creme in a rounded mould (∅ 19cm, perviously covered with butter and 00 flour) and let it cook in the oven at 180°C. after 30 minutes the cake is ready (leave it to cool down before taking it out of the mould) – I used an electric oven, placed the cake on the middle shelf and poked a stick in the middle at the end of the 30 minutes to see if it was perfectly cooked (in this case the stick comes out clean)
  4. press all the fruits of the forest together with the remaining  powdered sugar (175g), then bring them to the boiling point in a pan. lower the flame and let them cook for about 20 minutes, then turn them off and add (optional) a few spoons of liquor/grappa
  5. cut the cake in 3 layers with a slicer-thread (it’s a specific tool called cake wire or slicer, I found a very cheap one in my local department store – I’ll take a picture and add it to the post so you can see what it looks like). fill the layers with the forest fruits, add some to the top layer too (without the reaching the border of the cake). add some fruits of the forest and icing sugar as decorations.

suggestions: remember to turn on the oven beforehand, make sure you have all the necessary tools, the pan, the bain marie/double boiler pots and small enough mould. this cake takes quite some time, effort, and looks really small.. but will taste tremendously good in return, it’s a promise! 🙂

I use a frozen mix of fruits of the forest, organic flours and eggs. in case you need help with quantities conversions, specific terms or anything else, don’t worry just use the contact me form you find on top of the header (between about me and finishes)., I’ll be happy to help you out! 🙂

– – –

hugs to you all,

have a nice week

chiara

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