There are so many traditional recipes in Italy as every region has their own version of a particular recipe or their own special recipe only in that region.. Abruzzo is no exception. I have been asked many times for the recipe to this delicious Olive oil cake.

There are many versions where you can add fresh ricotta or almonds. Sometimes I can even add yoghurt if I have some in the fridge… or lime zest instead of lemon.. Once you know the basic method you can modernise the recipe! Good luck and start baking..

Olive oil and ricotta cake - Abruzzese style
Olive oil and ricotta cake – Abruzzese style

 

TARALLO ABRUZZESE – Lemon and Olive Oil Cake

4 eggs

250 gr sugar 

200 gr s.r flour and some extra baking powder 1 tspn

180 gr fresh ricotta

½ cup water (or milk)

½ cup of oil 

Lemon zest of 1 lemon or orange zest

Vanilla 

Separate eggs, beat egg whites until stiff – for about 2 mins or so.

Add sugar, continue beating.

Add the 4 egg yolks, continue beating. Up to this point, should be beaten for about 8 mins in total to allow air to get in.

Add the lemon zest and some vanilla essence, add the ricotta and beat until smooth.

Add the sifted S.R flour, baking powder, the water and the oil and fold through. If it is too runny add a spoon of flour at a time. If it is too thick, add a spoon of milk or water at a time. Mixture should be thick ribbons runny when you lift it off the whisk or spoon.

Grease a ring cake tin and flour it.

Cook for 1 hr in 170 deg C oven.

Olive oil cake with Ricotta - Abruzzese style
Olive oil cake with Ricotta

 

Related Tag: Abruzzo Italy

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This is a traditional cake made in Abruzzo, especially around Pescara.

The typical shape is a dome shaped cake. You can buy the moulds in any market in Abruzzo or kitchen shop in Abruzzo.
It is made using semolina instead of flour and along with the ground almonds it makes it a cake with a lot of texture…and great taste! 

The semolina used here is the fine ground white wheat. You can substitute it with fine white polenta for gluten free cooking.

Have a go and make it and relive your Italian heritage or your Italy travels. It is always a sensation when we make it and serve it. We made it in one of our recent Italian cooking classes this year.

If you do not have the right round dome mould then you can use any shape really.

 

Best Italy tours foodfullsizeoutput_92b1italian food tours

INGREDIENTS:

6 eggs
250 gr (9oz) sugar
150 gr (5 oz) almond meal, or ground almonds with skins on better Zest of 1 lemon
150 gr (5oz) semolina
2 tspns baking powder 

Chocolate Ganache Topping – melted dark choc and butter or olive oil 

* Pre heat oven to 180 deg C/350 F
* Beat egg whites separately with a pinch of salt until soft peaks form, add egg yolks, one at a time.
* Add the rest of the ingredients starting with sugar and beat until sugar dissolved
* Then gently fold in almonds, baking powder, semolina and lemon zest. Keep mixture aerated as there is no flour in this recipe.
* Cook in slow oven, 160 deg C/ 320 deg F for 45 -50 mins approx. Traditionally this is baked in a dome shaped baking tin, if not a round cake tin will be fine. Or can divide into small round tins, cooking time will be much less, ie 15 mins..
* When cake has cooled down – melt 200 gr dark chocolate and approximately 1-2 tablespoons of butter and cover top of the cooled cake. (90z)

BUON APPETITO!

 Related Tags:  Italy Travel Packages

More Italian cooking is coming your way this summer – Saturday 10 February

Luciana will be hosting the next hands on cooking class:

‘A TALE OF 2 SUMMERS – Celebrating Summer and The Cuisine of Abruzzo in Australia’

 

fried stuffed olives Italy tours
fried stuffed olives – olive ascolane from northern Abruzzo area

Luciana your host for Italy tours

SPOIL SOMEONE YOU LOVE WITH A GIFT VOUCHER:

DATE: Saturday 10 February
TIME: 9.30am – 2.30 pm
VENUE: To be announced, in Brisbane.

COST: $160 (past cooking class guests only $140)

Come and Celebrate all things Italian this summer and relive your Italian holiday vacation and travels to Abruzzo as you cook up a storm with Luciana Masci. Learn the skills and secrets to make a superb 5 course Italian banquet..
Impress your family and friends and most of all have fun with food and with like minded people. Using only the freshest of ingredients and seasonal cooking, this class promises to impress for sure. Recipes have been gathered and passed down to Luciana and come from northern and central Abruzzo areas. You and your friends will create these Italian dishes from antipasti, pasta, meat and dessert. Great new recipes you can entertain with over our wonderful Australian summer.

Learn to make recipes including:
* fried stuffed olives (olive ascolane)
* summer spelt salad
* tortellini filled with ricotta and walnuts
* lamb with egg, cheese and lemon
* semolina and almond cake (parozzo abruzzese)

tortelloni hand made Italy tours
hand made tortelloni

 

lamb with egg and cheese Italy tours
lamb with egg and cheese

Classes often fill up (small classes only )..so reserve your places now.

GIFT VOUCHERS AVAILABLE ALSO –  So why not contact Luciana and her team at Touring Abruzzo now to reserve your spot?

Tour Italy with Luciana and relive your Italian memories with this great cooking class.
Contact Luciana luci@touringabruzzo.com or 07) 3102 4384.

OTHER CLASSES IN 2018:   MARCH 18 and APRIL 15

Related Tags: Abruzzo Italy

 

Italian Cooking Class with Luciana

“Tastes of Tuscany” Italian Cooking 

Sunday, November 19

La Dolce Vita continues with Luciana’s Italian Cooking Classes in 2017!

“TASTES of TUSCANY” Cooking Class
DATE:  SUNDAY  19 NOVEMBER, 2017
 VENUE:     Taya Kitchen                    Shop 18 / 254 South Pine Road, Enoggera, Brisbane TIME:        9.30am – 2.30pm

 COST:      $160 AUD per person

                   (repeat guests of Luciana’s classes: $140AUD)

Luciana is excited to team up with Taya in Brisbane to bring you an amazing Italian cooking day with her ‘TASTES of TUSCANY’ class.

Come and celebrate all things Italian and relive your Italian holiday as you cook up a storm in Taya Kitchen. Hosted by accomplished Italian cook Luciana Masci,  guests will experience the traditional culture of Italy’s regions of Tuscany and Abruzzo. Prepare authentic recipes passed down through generations of her family as well as other great recipes from Italy.

You will learn all the skills and secrets to make this 4 course Italian banquet.

Impress your family and friends and most of all you will have fun with food and friends!

Menu:

  • Crostini 2 ways – bread with rosemary, salt and olive oil & with mushroom, walnut and cheese
  • Pasta – master the fine details of making this delicious lasagne or ‘timballo’ using fine egg crepes and tiny meatballs 
  • Pork Fillet cooked in Honey Mead served with a Tuscan bean dish
  • Cantucci – make these fabulous almond or walnut biscotti

The Experience Includes:  Morning coffee/tea with Italian pastries.

Sit down lunch to enjoy this fine Italian banquet.

Matching Italian wines and dessert liqueur Honey Mead.

Hands‐on tuition, ingredients, recipe details, a souvenir apron.

A chance to take home some baked goodies.

COST: $160 per person (repeat guests of Luciana’s classes: $140)

LIMITED SPACES ONLY – PLACES FILL QUICKLY…
TO RESERVE YOUR PLACE:

Contact: Luciana Masci: luci@touringabruzzo.com
tel 07) 3102 4384

 
REGISTER  NOW
 
LAST CLASS BEFORE CHRISTMAS:
SATURDAY, DECEMBER 2
‘Celebrating Abruzzese Cuisine’
Venue: Holland Park
Have more fun with Luciana as you make:
* fried stuffed olives;
* summer spelt salad
* tortelloni filled with ricotta and walnuts
* lamb with egg, cheese and lemon
* Parozzo Abruzzese – semolina and almond dome cake

 

Related Tag : Italy Vacations

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IN THIS SECTION, I will write about the glorious TASTES of ABRUZZO which can be simple and also sophisticated, tastes which vary within the region itself and tastes which reflect the passion of its people and true artisans.
Here are a couple – Antonella and Dino, the most generous people and Dino is an artisan breadmaker.
How about the taste of freshly baked focaccia filled with grilled capsicum
(peppers) with egg and cheese – ‘peperone con cace’ e ove’ ?
You will find recipes archived or file in the relevant sections.In my first cooking class for the 2014 season in Brisbane, Australia we will explore and have fun making these Abruzzese treats – baked and fried. You will see that olive oil (especially extravirgin olive oil) is used in all cooking. Butter is not a traditional ingredient in Abruzzo, unlike the northern regions of Italy so you will see how the flavour is fabulous and not to mention the health qualities!

Here is what we will be making in our Italian Bake off class:
Sbrisolonaa ricotta crumble cake with almonds and chocolate as well as an Italian crema and sour cherry version,
Pizzelle – crispy thin traditional Italian olive oil waffles, easy to make but so impressive. We will make 2 versions, both sweet and savoury. The sweet version has liqueur as a secret ingredient and the savoury version we will use saffron or poppy seeds and pepper!
Biscotti –
 rolled with fig jam and cocoa, Luciana’s very own flavour combination…so perfect to serve with any afternoon coffee
Crespelle –
 for a festive touch to celebrate the summer season we create these scrumptious sweet fritters made with a soft dough where we can add sultanas or aniseeds and sprinkle with sugar!