Best 2 Roman Breakfast Cake Recipes
Indulge in the timeless tradition of Italian baking with our "Roman Breakfast Cake" recipe collection, a tribute to the culinary heritage of Rome. Immerse yourself in the flavors of classic Italian pastries and sweet treats that are sure to tantalize your taste buds. From the simplicity of our beloved "Maritozzo" to the elegant "Torta della Nonna," each recipe captures the essence of Roman breakfast culture.
In the heart of Rome, breakfast is not just a meal, but a celebration of life. The inviting aroma of freshly baked goods fills the air as locals gather in traditional cafés and bakeries. Our recipes encompass the essence of these cherished traditions, offering a delightful journey through the diverse flavors that Roman breakfasts have to offer.
Begin your day with the "Maritozzo con la Panna," a soft and fluffy bun filled with a generous dollop of rich whipped cream. Experience the perfect balance of sweet and savory with our "Focaccia dolce con l'Uva," a sweet focaccia topped with plump grapes and a sprinkle of sugar. Treat yourself to the classic "Torta della Nonna," a custard tart that boasts a crispy pine nut crust and a velvety custard filling.
For those who prefer a lighter start to the day, our "Crostata di Ricotta e Visciole" offers a delicate pastry crust filled with a luscious ricotta and sour cherry filling. And for a taste of Roman simplicity, try our "Biscotti con l'Anice," twice-baked anise cookies that are a delightful accompaniment to your morning coffee.
With each bite of these delectable pastries, you'll be transported to the vibrant streets of Rome, where the aroma of freshly baked goods mingles with the sounds of espresso machines and lively conversations. Our "Roman Breakfast Cake" recipe collection is a culinary tribute to the Eternal City, inviting you to savor the flavors and traditions that have been passed down through generations.
ROMAN APPLE CAKE
Make and share this Roman Apple Cake recipe from Food.com.
Provided by Suzibarker
Categories Fruit
Time 1h
Yield 1 13 x 9 cake, 24 serving(s)
Number Of Ingredients 15
Steps:
- Batter:.
- Mix all ingredients except apples til smooth. You can do it in the 9 x 13 pan if you like. Then stir in apples. Preheat oven to 350.
- Topping:.
- Sprinkle toppping on cake, and bake for 45 minutes. Topping will be deep brown and bubbling.
LEMONY TURMERIC TEA CAKE
This cake, which is adapted from "Nothing Fancy: Unfussy Food for Having People Over," is so good and so simple to put together, you might come to call it "house cake," which is, of course, cake to keep in your house at all times. Just slicing into it makes a bad day better, the baked equivalent of burning sage or palo santo to clear the energy. It travels well, and can truly be brought anywhere for any occasion, but most of the time it won't make it out of your kitchen.
Provided by Alison Roman
Categories snack, cakes, dessert
Time 1h30m
Yield One 9-inch loaf
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees. Lightly grease a 4-by-9-inch loaf pan (see Tip) with nonstick cooking spray or butter, and line it with parchment, leaving some overhang on both of the longer sides so you're able to easily lift the cake out after baking.
- Whisk the flour, baking powder, salt and turmeric in a large bowl.
- Grate 2 tablespoons zest from 1 lemon into a medium bowl. Halve the zested lemon and squeeze 2 tablespoons juice into a small bowl. Cut half the remaining whole lemon into thin rounds, discarding seeds (save the other half for another use).
- Add 1 cup sugar to the lemon zest in the medium bowl; rub together with your fingertips until the sugar is fragrant and tinted yellow. Whisk in the sour cream, eggs and the 2 tablespoons lemon juice until well blended.
- Using a spatula, add the wet mixture to the flour mixture, stirring just to blend. Fold in the melted butter. Scrape the batter into the prepared pan, smoothing the top. Scatter the top with the lemon slices and 2 tablespoons sugar.
- Bake until the top of the cake is golden brown, the edges pull away from the sides of the pan, and a tester inserted into the center comes out clean, 50 to 60 minutes. (If the lemons are getting too dark, lay a piece of foil on top to prevent burning.) Let cool before slicing. (Cake can be baked up to 5 days ahead, wrapped tightly, and stored at room temperature.) Serve with whipped cream, if desired.
Tips:
- Use high-quality ingredients: This will ensure that your cake tastes its best. Look for fresh, organic ingredients whenever possible.
- Cream the butter and sugar together thoroughly: This will help to incorporate air into the batter, making it light and fluffy.
- Gradually add the eggs: This will help to prevent the batter from curdling.
- Be careful not to overmix the batter: Overmixing can make the cake tough.
- Bake the cake in a preheated oven: This will help to ensure that it bakes evenly.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
- Store the cake in an airtight container at room temperature: It will keep for up to 3 days.
Conclusion:
Roman Breakfast Cake is a delicious and easy-to-make cake that is perfect for any occasion. It is a moist and flavorful cake with a delicate crumb. The cake is made with simple ingredients that you probably already have on hand. If you are looking for a new breakfast cake recipe to try, I highly recommend Roman Breakfast Cake. You won't be disappointed!
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