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The Tuscan Pot

Official Blog of our Italian & Tuscan Cooking School

Italian breakfast with Saffron and Ricotta Cake

• Cooking School Recipes • by Simonetta De' Mari


Italian breakfast with Saffron and Ricotta Cake

The typical  Italian breakfast is a strong espresso or cappuccino or latte and a sweet pastry, bread with Nutella or jam or a cake.

When having breakfast in Italy remember 3  words:

“latte” is milk, "caffè latte" is latte

“caffè“ is an espresso

“bar” is the café, the  coffee shop

 

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At Toscana Mia we like having a traditional Italian breakfast with coffee, tea, and enjoy typical Italian cakes such as a light ricotta cheese and saffron cake with an unexpected, surprising taste.

Saffron is such a versatile spice perfect in many Italian dishes, in small quantities because of its strong flavour and colour. Grounded saffron is mixed directly with the other ingredients, otherwise, squeeze an orange/lemon, warm the juice slightly and dissolve the saffron in it before mixing to the dough.

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Torta di Ricotta e Zafferano

  • 300g ricotta cheese
  • 1 packet of grounded saffron in UK or in USA
  • 250g sugar
  • 250g flour
  • 1 lemon
  • 16 gr. baking powder
  • 0,5 gr. Vanilla powder in UK   or in USA
  • 1 pinch of salt
  • 3 eggs
  • Decoration: Icing sugar
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Grate the lemon with Microplane zester  (on Amazon Uk or Amazon )

Place the ricotta in a bowl with the sugar and the saffron.

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Work them together until you have a cream.

Add flour, lemon zest,vanilla powder, salt, egg yolks and mix well.

Whisk the egg whites stiffly and then gently fold them into the prepared mixture.

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Pour it into a cake tin and bake in a pre-heated oven at 180°C for 40-45 minutes.(30 minutes in convection oven)

Remove the cake from the oven and leave it to cool.

Transfer it to a serving plate, dust with icing sugar.

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