Category: Breakfast

Sticky chocolate orange cake

have your cake….

This simple little cake is big on pleasure and has the texture of a French “moelleux au chocolat” but instead of butter ricotta creates the smoothness. I took my lead from an Italian nonna classic: “torta di ricotta e cioccolato senza farina” and tweaked it just a little.

The enjoyment starts with the childish pleasure of  melting chocolate in a bowl over hot water, the conjuring up of the magic that is meringue, the pop of pungent  orange oil on the grater,  the crunch of the toasted pistachios and then the kitchen filled with the overpowering aroma of chocolate and orange, so strong that for a few moments the world is softer, brighter, happier.

This little cake is winter comfort eaten warm with vanilla custard,  a pick-me-up breakfast with a cappuccino or an elegant dessert with some fruit and mascarpone. Choose your favourite and make this clever treat a firm (but squidgy) kitchen friend!

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You say “syrniki” I say “nalangate” – East European sweet cheese pancakes

Syniki with roast plum compote

Impossibly moreish light little pancakes made from whey cheese, known as “Syrniki” in Ukraine, Russia, Belarussia, Latvia, Lithuania , Slovenia and “Nalangate” in Romania and traditionally served with sour cream and jam. Olia Hercules in Mamushka goes for maple syrup with hers, me? I like an apricot or plum compote with mine.

It is worth being daring with just the smallest hint of flour for lighter fluffier pancakes result. And about that cheese….high quality full fat cheese with a high protein content will give you the best tasting pancakes with great mouth feel and texture. 

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