Italian Cake Recipes From Italy – This Italian cake is a delicious moist lemon cake, originally made with a spoon to measure all the ingredients. It’s quick and easy and so good. The perfect breakfast, snack or even dessert cake recipe.
Give me a spoon and I’ll give you a cake! A delicious moist lemon cake in this one.
Italian Cake Recipes From Italy
I first tried this cake a while back at a friend’s house. It was delicious and of course I asked for the recipe. And as it turned out, this was another one of those you-gotta-love “Italian desserts” recipes.
Italian Cake Recipes
This spoon lemon cake was along the same lines as my easy yogurt cake that was given to me in yogurt cup measurements! But this cake is actually called torta dei cucciai/spoon cake.
For each cup of all-purpose flour, remove two tablespoons and replace with two tablespoons of cornstarch. Be sure to sift the flour and corn together a couple of times, so it is sure to be properly combined and lump-free. Cake flour in cakes will give you a very soft texture and fine crumb, it will also help the cake to rise.
If you have noticed Italians are not big on a lot of creams or frostings. A simple dusting of powdered sugar is all that is needed on most desserts. Although if you want to make it a little for a dinner dessert, you can add a scoop of ice cream or top it with the delicious blueberry sauce. Lemon and blueberry are a perfect combination!
With cakes and other baking, it is always better to use room temperature ingredients. So, take any cold ingredients out of the refrigerator an hour ahead or sooner if it’s cool in your kitchen. Room temperature ingredients blend easier, creating a silky dough, which will help to make a light tender baked good.
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Place 1/2 teaspoon of powder in a small bowl, pour 1/4 cup of boiling water over it. It should blow up immediately and very strongly, if it does it is still good, if it does not, time to buy a new tin.
Be sure to grease and flour the pans very well, especially a bundt pan, if it is fancy, it will need extra attention so you get every crease.
When I received comments from readers who tried the cake and it rose and then when it came out of the oven it sank, I really wanted to find out why this happened. so…
I decided to make it changing up my beating speed. I started out beating the eggs and sugar on low speed but then turned up to medium high. I continued to beat the ingredients going from medium to medium high.
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I then made the cake again, this time beating the whole time on low speed (speed # 1) and the cake came out perfect. So remember to beat on low speed, and the eggs and sugar must be beaten for at least 5-7 minutes. All ingredients should be room temperature.
If you’re having trouble with the cake, a reader mentioned beating the flour into the mixture by hand instead of a mixer. A whisk or spatula would work for this.
Never open the oven while the cake is baking before 30 minutes have passed, opening an oven door early can cause a cake to fall.
Bake the cake as soon as the dough is mixed and poured into the pan, do not let it stand around, this can also make the cake flatten.
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I use both lemon juice and lemon zest in this recipe. Some insist that the zest has more lemon flavor than the juice. The zest is the oil of the lemon and is therefore filled with the pure lemon flavor.
The juice retains the acidic tart taste of the lemon. Just be sure to rub only the yellow part of the lemon and no white part. The white part will add only bitterness. And you don’t want that!
Store the cooled baked cake at room temperature either wrapped in plastic or in a covered cake container. It will keep up to 4 days at room temperature. You can also store the cake in the fridge, just be sure to make it airtight or it will dry out, it will keep up to 5 days in the fridge, bring it to room temperature before serving.
Once the cake is completely cooled, double wrap it with foil or plastic wrap and place in a freezer safe bag. It will keep in the freezer for up to 3 months. Let the cake thaw overnight on the counter before serving.
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So if you’re looking to make an Italian cake, I hope you try this lemon cake recipe and be sure to let me know what you think. Enjoy!
Italian Lemon Cake A delicious moist cake, and all you need is a measuring spoon. Quick and easy and so good. The perfect breakfast, snack or dessert cake recipe.
Eggs and sugar should be beaten on low speed, never on high speed. When adding the flour mix on low speed.
Freeze the cake once it is completely cooled, double wrap it with foil or plastic wrap and place in a freezer safe bag. It will keep in the freezer for up to 3 months. Let the cake thaw overnight on the counter before serving.
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Calories: 286 kcal Carbohydrates: 27 g Protein: 3 g Fat: 19 g Saturated fat: 14 g Cholesterol: 42 mg Sodium: 24 mg Potassium: 102 mg Sugar: 18 g Vitamin A: 90 IU Vitamin C: 1.5 mg Calcium: 51 mg mg Iron: 0.8 mg This Italian sponge cake, also known as Pan di Spagna has only 5 ingredients. The perfect cake for making a classic tiramisu or even lightly dusted with powdered sugar and served as a snack or breakfast treat.
A long time ago, I saw my mother-in-law preparing her homemade sponge cake, which, by the way, she made by hand with a wire whisk! It turns out my sister-in-law is going to prepare one of the most delicious desserts. That’s right, a tiramisu. It’s still one of my favorites right after cheesecake, I can never get enough cheesecake, although you could combine the two and make a tiramisu cheesecake.
In Italian baking and pastry (Pasticceria) sponge cake or pan di spagna in Italian, is considered one of the most important staples. A very simple recipe, which needs some attention.
The most important part of making a pan di spagna is to beat the eggs and sugar on high speed for 15-20 minutes. Because there is no baking powder in this recipe, this is what gives the cake its height.
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In a large bowl or stand-up mixer add the eggs and sugar and beat for 15 minutes, add the vanilla and beat for another 2 minutes.
Gently fold half the sifted flour into the beaten eggs and combine, then add the remaining flour and gently fold until smooth and completely combined.
Pour into the prepared cake pan and bake. Let cool before using as a layer cake or even dusted with powdered sugar as a breakfast or snack cake.
Chiffon Cake – A traditional chiffon cake is made with whipped egg whites along with baking powder to rise.
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Yellow Cake – A yellow cake is lighter in texture than a pound cake and has more eggs.
A sponge cake will stay soft for about 2 days. To keep it soft be sure to wrap it in plastic wrap and store it at room temperature.
The baked cooled cake should be wrapped in plastic wrap and placed in an airtight container or freezer bag, it will keep in the freezer for up to one month. If you don’t have a big enough bag or container, wrap the cake in foil.
In order to thaw the cake, place the cake on a wire rack and allow it to thaw at room temperature. It should take a couple of hours to do. Once it has thawed it should be covered or it will start to dry out and become stale.
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A sponge cake is just that, a sponge, perfect for soaking in any type of liquid. From coffee, to liquor to even juice or milk. Or as the Italian likes to do, dunk it in his morning cafe latte. Enjoy!
This Italian sponge cake, also known as Pan di Spagna, has only 5 ingredients. The perfect layer cake or serve it as a snack or breakfast treat.
Calories: 113 kcal Carbohydrates: 20 g Protein: 3 g Fat: 2 g Saturated fat: 1 g Cholesterol: 74 mg Sodium: 29 mg Potassium: 38 mg Fiber: 1 g Sugar: 10 g Vitamin A: 108 IU Calcium: 13 mg Iron: 1 mg Zuccotto is a fabulous, creamy Italian dessert cake that is made in the shape of a dome, or more specifically a pumpkin. Do it once, and it won’t be the last time.
Zuccotto is derived from the Italian word for pumpkin, “zucca”, but I can assure you, it is much more delicious than a pumpkin! The dessert is originally from Florence, but has changed through the
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