Immagine 067

Immagine 078I usually try to stay away from chocolate during the summer, and prefer fruity things.But this time I just couldn’t help it.I baked with chocolate  for a reason : rainy weather and a little nostalgia of childhood memories. When with my dad and my brother we would go blackeberries picking in Fondi, our summertime vacations location. At night us kids would make the weirdest desserts for the grown ups, and other nights we’d just put our blackberries in our chocolate filled doughnuts. They were the best treat ever, and today I really needed to make something “oh so decadent and nostalgic”.

 Chocolate blackberry comfort cake

170gr unsalted soft butter

85 gr brown sugar

100 gr sugar

2 eggs ( 120 gr)

165 gr all purpose flour

70 gr buttermilk

70 gr cocoa

130 gr hazelnuts ground in a fine meal

70 gr chocolate chips

100 gr blackberries

2   teaspoons of baking powder

pinch of salt


In a bowl whip the butter with sugar and salt until light and fluffy. Add the eggs one at a time, and whip 3 more minutes. Add the cocoa folding with a spatula, do not overmix. Add half of the flour, mix well. Then half of the buttermilk and hazelnuts. The other half of the flour and end with the buttermilk. Add in baking powder and mix well. Now add the chocolate chips, and fold in the blackberries. Pour the batch in a cake pan covered with parchment, cook  at 360° (180°) for about 40 minutes, but do the toothpick try ;) Let it cool down and dust it with powdered sugar.


Immagine 017

Immagine 011It’s been a while since the last entry on this blog, but I’ve been very busy . The good news is that starting from september I will officially be a Gastronomic Sciences student. That’s exciting! I can’t wait to start the rest of my life, I’m so ready for it! Ok, Today’s recipes are two no fail great ideas for breakfast, afternoon tea or after dinner treats. The pound cake is soft and moist, a little crumbly. It has no baking powder in it and it has a fantastic taste of butter and almonds. The sun dried apricots give it a litttle sweet and sourish taste that’s just the right kick, and gets along soooo wonderfully with the delicate taste and smell of almond paste. After a few days, the cake may dry up , so just cut a slice, throw it in the oven or the toaster,  wait till it’s nice and golden, spread it with some good butter,maybe some jam, and…it tastes even better than just made ! The lemon marmalade is my grandma’s no fail recipe, just make sure to use fresh organic lemons., but this will be in a next post!


Apricot & Almond pound cake

1 cup GOOD QUALITY unsalted butter at room temperature

2 cups all purpose flour

1 cup sugar

4 large eggs

1/4 tsp of salt

grated zest of one organic lemon

3 tbsps of almond paste ( if it’s the sugared kind you may want to reduce the sugar above from 1 cup to 3/4 cup)

2 tbsps almond meal

15 dried apricots ( or as much as you want ;) )

almonds to top the cake


Pre-heat  oven at 360°. Line a pound cake tin with paper or butter and flour.


In a little bowl put the dried apricots and cover them with hot water ( or half water and half  liquor of your choice), and let them sink . In an other small bowl mix the almond paste with a few drops of hot milk until it has a creamy consistence.

In a bowl whip the butter with the sugar  and salt for several minutes unitil it’s light and fluffy. Now add the almond paste and keep whipping. ( An alectric beater works best). Now add the eggs one at a time, don’t add an other egg until the other one is fully mixed in the batch. Once you’ve added all the eggs, whip for an other 5 minutes, then add the lemon zests, the almond meal and the flour mixing carefully with a spatula. Do not overmix. Take the apricots out of the water, dry them up with a paper towel, chop them into pieces and sprinkle them with some flour. Mix the apricots in the cake batch, put the all thing in the prepared tin, top with almond and it goes in the oven for 60 minutes. ( But afetr 55 minutes do the toothpick try ;) ). Let it cool on a rack.