Italian breakfast with Saffron and Ricotta Cake
• Cooking School Recipes • by Simonetta De' Mari
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
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.
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.
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.