Speedy Archives - I THINK THEREFORE I JAM

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!

Turkish “tarhana” soup

The home-made tarhana adds a specific satisfying ever-so-slightly tangy taste and a pleasing gloopiness. Some say it is reminiscent of Heinz tomato and oxtail tinned soup! Wherever you hale from, it certainly delivers a bowl of hearty goodness and comfort.

Budino di Ricotta (“Lor ve bademli kek”)

Turkish ricotta or “Lor” is sold in big, generous sacks – all the better to make big, generous “börek” fillings with. I did recieve a raised eyebrow when asking for a paltry 300g in the market and I think a sympathy smile for being a hapless “yabanci” (foreigner). But I had my prized unsalted, pristine ricotta and I was happy.

As in Italy lor comes in salted and unsalted versions. Salted lor is used in “börek” while the unsalted version is often served for breakfast with honey or fruit (particularly good with strawberries) or in a salad with fresh herbs and walnut. Here I use the unsalted (“tuzsuz”) version.

I followed a “Budino di ricotta” recipe of Artusi Pellegrino, the so called grandfather of Italian cuisine, merely decreasing the sugar by 25g, adding a smidge of cornflour plus “mahlep powder” as he suggests the addition of a few ground apricot kernels (the crushed stones of a wild cherry, a member of the rose family and much used in SE Turkey as a baking flavouring). One can only hope he does not turn in his grave at my speedy “all in one” method!

This is unfettered cooking but plain it is not and versatile it is. It is somewhere between a cheesecake and a batter pudding such as clafoutis. A small slice with a cup of tea is perfect in the afternoon, with a fruit couli poured over it becomes an elegant dessert and with an expresso in the morning it is a convenient breakfast bite.