Neapolitan pizza dough: the original recipe

Neapolitan pizza is your passion and would you like to know the original recipe of the dough? Whether you do it for personal or business reasons, you must know that making the real Neapolitan pizza is not easy. Precisely for this reason it is important to know the recipe of the dough in the smallest details, but above all make sure that you do not skip any passage, under penalty of a bad final result. Here you will find all the indications, the ingredients and the procedures to follow in order to make the Neapolitan pizza dough to perfection.

Neapolitan pizza dough: the ingredients

1 liter of water
50 grams of salt
3 grams of fresh brewer’s yeast
1,7 / 1,8 kg of type 00 flour
These ingredients are those needed to make about 10 pizzas of 30 cm in diameter. In addition, the real Neapolitan pizza provides for the exclusive use of these ingredients. As for the water there are no particular indications: the only condition is that it is smooth. You can also use that of the tap, provided that the temperature is between 20 and 22 degrees and the acidity is between 6 and 7.

The flour, instead, must be of soft wheat 00. The choice of flour is very important, as it will condition the final yield. Generally the flour that is used for the preparation of true Neapolitan pizza is of medium strength, which means that it has about 11-12% of proteins. In some cases, however, some pizza makers choose to use stronger flours, in order to obtain longer leavenings.

Best pizza flour: find out which one to choose!

With regard to yeast, however, the advice is to prefer fresh brewer’s yeast. However, it is also possible to use the dry one with a low acidity level.

Neapolitan pizza dough: preparation

But let’s go to the heart of the dough recipe: preparation. To knead it is possible to use the hands or to help with a double-speed kneader with plunging or fork arms. At this point you start to pour all the water and salt into a bowl or container of a mixer, stirring and waiting for it to melt well.

Then you can proceed by adding a tablespoon of flour and baking powder, starting to turn with a ladle, or setting the lowest speed in case of kneader. You must then continue to gradually pour the flour, always kneading with the ladle and continuing until the flour has been completely absorbed.

At this point, if you have the mixer you will have to keep it working at the minimum speed for another twenty minutes. If instead you mix with your hands, then you can start by making a circular movement, that is taking the dough from below and then lift it up and bring it over and finally crushing firmly with the palm downwards. It will be necessary to continue until all the flour has been absorbed.

Now the dough can be transferred to a floured surface. Here we can continue to work the dough until it has taken on a smooth, soft and elastic consistency. Pasta, in particular, must be moist but at the same time should not stick to the hands.

At this point the dough can be covered with a damp cloth and stored in a place free from drafts. The surrounding temperature should be around 24 degrees. In order for the dough to rise well it is necessary to rest for at least two hours.

When the dough is doubled you can start to work it with both hands, in order to give it the classic “wheel-wheel” shape. Then you can proceed with the formation of loaves. These cakes can weigh between 180 and 250 grams and should be left to rise for at least 4 hours.

Even this phase is very important and who is preparing the pizza will constantly monitor the loaves, verifying their leavening and eventually moving them to warmer places. Once the dough is ready, the dough is ready to be spread and seasoned with the ingredients you choose to insert.

Pizzeria in the restaurant: how to manage it to the fullest

Beyond the preparation of the dough, which is certainly an important step in the case when we decided to serve pizzas to your restaurant, you will also be very useful to learn how to better manage the orders. Having a pizzeria inside a restaurant, in fact, involves a greater organization, which can not be left to chance or worse improvised.

The same management of restaurant reservations is more difficult and to ensure that it does not cause disruption should be entrusted to a good management. In this Ristomanager can offer a valuable help, reducing the margins of error and making even more efficient management of the pizzeria inside your restaurant.

It is software that works as an app for restaurant orders, but not only. This management system will allow you to improve and control every organizational aspect: from the management of the tables to that of the warehouse, staff and even customer loyalty.

Chocolate, that’s why it should never be missing. Let’s celebrate the chocolate festival with the tasty Mud cake recipe

Let’s talk about chocolate, have you already enjoyed in your mouth?

Perhaps you will think of the film with Johnny Depp and Juliette Binoche where they  fell in love in a French town between one praline and another. Or the last chocolate cake you gave up for its high caloric intake. I’m sure nobody has thought about the benefits that chocolate gives to body and mind, just knowing how to choose the right one.


The chocolate landed in Europe in 1502 and became a medical remedy, it was thought in fact, that it was a drug for digestion, the proper functioning of the organism and that it even healed from depression. So it was beliefs, that cocoa paste has superlative properties, today we have the security.

A basic requirement for a quality product is cocoa paste as the first ingredient, therefore attentive to labels. Bad news for lovers of the white and milk variants, the ally of our health is the flux, which should contain at least 70% cocoa; the higher the percentage, the better it is.

The cocoa, in fact, contains the flavonoids, powerful antioxidants that we also find in berries, in red wine and citrus fruits. But why are they so important for our health

  • They prevent cardiovascular diseases
  • They protect the arteries
  • They improve memory
  • Antivirals
  • Anti-inflammatories
  • Antiallergeni
  • They fight obesity
  • They help the immune system

The positive effects are many and worth taking into consideration, however we must not forget the fact that chocolate is a very caloric food, 100 grams of product bring about 500 kcal, but if introduced into a healthy and balanced diet, some small picture is it will be able to taste without guilt.

CHOCOLATE FESTIVAL
An unmissable event for chocolate lovers, this year Perugia will host the Eurochocolate, at its twenty-fifth edition. From October 19th to 28th the Umbrian capital will be invaded by thousands of gluttons. For the occasion, three “tourist” packages have been created, which will allow participants to take part in the most prestigious chocolate festival on the peninsula. Below you will find descriptions of the travel offers and their prices:

 

 

Day trip, return journey by bus + day to Eurochocolate 49 euros
Weekend travel, return journey by bus + 2 days to Eurochocolate + one night in hotel (half board) + guided tour of Assisi 129 euro
Deluxe travel, return journey by bus + 2 days to the Eurochocolate + 2 nights at the hotel (half board) + guided tour of Assisi 219 euros
And if you are a lover of art, you can not miss the open-air gallery that offers Eurochocolate every year; the most admired are the sculptors, who succeed in modeling huge blocks of chocolate, creating works worthy of a museum.

RECIPE MUD CAKE
We could not finish an article on chocolate without giving you a recipe, we present the Mud Cake, or as it is called in its country of origin “Mississippi Mud Cake”. Literally means mud cake but do not be fooled, it has been named for its soft and creamy texture, which reminds the banks of the Mississippi River. In the United States this sweet is present in the recipes of all families. Absolute protagonist, it can only be him, the CioccoRe, which makes this cake very substantial and therefore unsuitable for frequent consumption. For special occasions, it is a pity of throat that can be granted. A delight for the palate that will bring your taste buds on an entrancing journey.

INGREDIENTS:

250 grams of butter
250 grams of extra dark chocolate (70% minimum)
250 grams of sugar
130 grams of milk
4 eggs
1 sachet of vanillin
1 cup of coffee (optional)
50 grams of cocoa powder
200 grams of flour
1 sachet of baking powder
150 grams of extra dark chocolate
60 grams of fresh cream
grains of hazelnuts and pistachios

METHOD:

The first thing to do is to melt the chocolate in a bain-marie with the butter and sugar, mix all the ingredients and add the milk and the cup of coffee, continuing to mix over medium-low heat.

In a separate bowl, add the dry ingredients, then the flour, baking powder, cocoa powder and vanilla sachet. Mix the ingredients and gently add the mixture previously dissolved in a bain-marie.

Take another container, break the eggs and after adding a pinch of salt, use the whisk or electric mixer for a few minutes at medium speed, until they are light and fluffy.

Add them to the mixture and mix with a spatula from bottom to top, this step is very important to avoid disassembling the mixture.

The game is done; take a 22 cm diameter cake tin, with butter  and flour and then pour the mixture.

Static oven at 150 degrees for an hour and a half.

Now comes the easy and fun part, the preparation of the chocolate ganache; Once again melt the remaining chocolate (150 gr) with the bain-marie liquid cream, stirring occasionally. When it has reached a smooth and shiny consistency and the kitchen will be flooded with the dense scent of chocolate, you can pour it on the mud cake. To decorate, add the grains of hazelnuts and pistachios or alternatively a small pile of red fruits in the center. Enjoy your meal!

 

“There is not so much metaphysics on earth as in a chocolate”
(Fernando Pessoa)

The dishes with algae: the latest trend in restaurants

Properties of algae.

The 2017 has to store many new features for the gastronomic scene, not least the dishes with algae. It seems that, at long distance from the Japanese chefs, even our Italian chefs have discovered how edible are the  algaes  . And not only: they are real “reservoirs” of nutritive principles such as iron, magnesium, vitamin B12, iodine, calcium and potassium.

 

The algae are also rich in fibers, which makes them in fact the “scavengers” of the intestine. Equally “hygienic” is in their function of antioxidants: they clean up the body from free radicals. In fact, if they are not reabsorbed, the immune system weakens and even favors the onset of cancer.

 

But the properties of this variety of maritime plants do not end here. In fact, the algae are already known to be purifying and not to pollute (the risks of intoxication for those who eat algae therefore tend to zero).

 

Types of algae and in which dishes we place  them.

But algae, as well as healthy, can also be tasty. So let’s see what they are and where to use them as ingredients:

 

nori: a black, sticky seaweed, which is right for you if you have a Japanese restaurant. In fact, with nori algae you can give life to maki sushi. But if yours is a common European restaurant, do not panic: it will still give added value to your fish broths. This algae also marries perfectly in basmati rice, better if in addition to soybeans and pumpkin seeds

 

spirulina: blue seaweed from the waters of Mexico. His unusual color should not make you suspicious: spirulina is an ingredient in many Italian recipes including tagliatelle and fusilli. But this alga with beneficial properties and antioxidants also peeks into biscuits, coconut water, smoothies, and nibbles with spinach

 

kombu: this Japanese algae, in addition to the already known benefits of algae, has to be alkalizing and therefore to regulate the body’s pH. It can also be used on two gastronomic fronts: the Japanese and the vegan ones. In the first the kumbu seaweed is an ingredient in the azuki soup, in the second is the stuffing of vegan ravioli. Still on the vegan front it is very popular in vegan burgers.

 

wakame: is a very popular alga in vegan cuisine, where it is widely used. It can be tasted in all states: raw, cooked, crumbled after a baking, as an ingredient in a vegetable cream. In fact, it makes a good impression in the cream of celery, in arancini, as a condiment for fish sticks, and in the sauce of roveja and mushrooms.

 

kelp: particular signs of this alga: brown, smelling of the sea, active support of body processes such as diuresis and reabsorption of water retention. The kelp alga is also the active ingredient of numerous nutritional supplements for its beneficial properties on metabolism. When it is dried it is very used in vegan salads. It is also the added value of soups and pasta and beans (which enhances the flavor)

 

 

How to make mini lasagna meatloaf

If you feel like lasagna, this mini meatloaf lasagna is the right thing. It really tastes like lasagna!

Do not you have the time to make the mini meatloaf? This recipe can be cooked like a regular meatloaf.


INGREDIENTS

– 1 tablespoon of extra virgin olive oil
– ½ cup of finely chopped onion
– 2 cloves of garlic, minced or pressed
– 2 cups of minced frozen spinach
– 1 3/4 pounds of ground beef or bison
– 1/2 cup of breadcrumbs
– 1/4 cup of fresh minced basil
– ½ teaspoon of dried oregano
– 1 teaspoon of salt
– 1 cup of shredded / grated mozzarella

PREPARATION

Preheat the oven to 400 degrees.

Heat the oil in a small pan. Cook the onion and garlic until soft for at least 5 minutes.

To defrost frozen spinach, put frozen chopped spinach in a fine strainer and run hot water on it until the spinach has thawed. Press the spinach with your fingers to release as much water as possible. Scrape the spinach out of the filter in the middle of a thick paper napkin (or two thin paper napkins) and fold the paper napkin over the spinach as a package.

Squeeze over a sink to remove all the remaining water (unlike a cloth towel, spinach does not stick to paper towels).

In a large bowl, use your hands to gently combine the onion and garlic, spinach, minced meat, eggs, 1 cup of marinara sauce, breadcrumbs, basil, oregano, salt and 1 cup of grated mozzarella.

Mix the mixture in each cup of the muffin pan, pressing with your fingers to flatten and level the tops.

Spread the remaining marinara sauce on top of each (about 2 teaspoons for each meatloaf) and then sprinkle the remaining grated cheese on top (this is optional and makes it look more beautiful).

Flours for pizza: choose the one for you.

How to choose the best pizza flours.

All those who, by trade or simple passion, intend to prepare the classic pizza, will have to know the best flours for pizza on the market to be used in order to better create their product. Through this sort of guide we will list all the best flours that can be used for the dough of the most popular dish in the world: pizza.

Knowing the flour that you use will be essential for the preparation and the final success of the product, often due to failures and complaints. Buying the first flour on the shelf of a supermarket is not enough, but the same goes for professional pizza makers.

Each flour has different properties and qualities, as we are reminded on the Esaustivo.it website. They are married to certain determined, to be completely unsuitable for others. To be sure of buying the right flour you will have to evaluate a whole series of characteristics such as wheat types, strength and protein content.

CHARACTERISTICS OF THE DIFFERENT TYPES OF FLOURS

FLOUR TYPE 0: the flour type “0” is rich in gluten and very suitable for the dough of traditional bread. It is coarser and less fine than the “00” flour.

FLOUR TYPE 00: it is the most common flour in the kitchen, as well as the most sold. Its fine granulation derives from the processing to which the innermost parts of the soft wheat seeds are subjected. During this process, however, a whole series of nutrients are eliminated such as mineral salts, fibers and vitamins contained in the grain. The result is a flour that, despite the simplicity of use, is devoid of essential nutrients. This means that it is richer in sugar and less digestible than other types of flour.

 

FLOUR TYPE 1: this type of flour has a high concentration of wheat germ and bran, useful for the body. Its consistency goes perfectly with the preparation of pizzas, baked desserts and bread.

 

FLOUR TYPE 2: this type of flour makes it a semi-integral product due to a coarser grinding, with a high fiber content. Compared to totally wholemeal flour its consistency allows a simpler processing, but the leavening of the dough will take place much slower than a traditional flour of type 00 and 0. The flour of type 2 is commonly used in the preparation of pizza, bread and baked sweets.

 

INTEGRAL FLOUR: the processing of this flour is more difficult than the other types analyzed so far, but its content of essential nutrients remains the highest thanks to the whole grain milling. Its consistency to the touch is grainy, while its processing requires an expert hand, but it is possible to buy the stone-ground product, to allow more homemade dough processing, also ideal for the preparation of pizzas.

 

STRENGTH OF FLOURS

 

The flours are classified according to the strength, calculated in “W”. The “W” is a unit of measurement that indicates the ability to:

1.absorb liquids during the dough processing process

2.retain carbon dioxide useful for leavening. This capacity depends on the presence of gluten in the flour itself.

The different flours are then divided into strong and weak, from the strongest to a value reported on the label of 500 W, the weakest by 130 W.

 

FLOUR FLOURS: they reach 170 W and absorb about 50% of the liquids during the dough process. They are especially indicated for the preparation of biscuits.

 

MEDIUM FLOURS: these types of flour reach 180 W up to 260 W, absorbing 65% of the liquids during the dough, associated with the preparation of sandwiches.

 

STRONG FLOURS: they reach a capacity between 270 and 350 W, absorbing on average 70% of the liquids during the dough process. They are therefore ideal for the preparation of pizzas, especially the Manitoba flour, which with its capacity to absorb liquids by 90% compensates for the weakest flours.

 

VERY STRONG FLOURS: these flours exceed 350 W, absorbing 90% of the liquids during the dough processing process. They are mainly used in confectionery for sweets such as panettone and pandori.

 

MEASURING OF THE FLOUR ASH: every flour has its own mineral content intact after the grinding process. The ashes represent the unit of measure of the refining of the same flour, the more their contribution will result lower the greater the refining suffered. In the same way the values ​​of the proteins of the different flours, corresponding to Gliadin and glutenin, will also be reported on the label.

Recipes based on melon: first course, second course and dessert.

Summer recipes for a unique and tasty menu based on seasonal fruit: melon.
We offer you three easy-to-prepare dishes for a complete but fresh, light and multi-colored meal ... and flavors!

First dish: risotto with melon

Let’s start with the first course: rice with melon.
To prepare it you need:

250 grams of basmati rice;
200 g spicy provolone;
150 gr bresaola or raw ham;
2 melons;
mint, oil, salt and pepper to your liking.

It starts from boiling the rice, which is then drained and put aside to cool. Cut the two melons in half, clean them from the seeds and empty the two halves with one to dig – trying not to spoil the peel – to pull out the pulp.
Cut the bresaola (or the raw, less light but more tasty alternative) into strips and the provolone and the pulp of the diced melon.
Add everything to the chilled rice, along with mint and a sprinkling of black pepper. A little oil and ready on the table.

The original idea for your reach? Serve the rice in the melon skin like a bowl!

Main dish: chicken strips with basil and melon

As a second course, we propose chicken strips with basil and lemon. You need:

500 grams chicken breast;
half melon;
juice of a lemon;
a bunch of basil;
salt, pepper and oil as required.

Cut the chicken breast into thin slices and marinate for thirty minutes with lemon juice, salt, pepper and 6-7 chopped basil leaves. Meanwhile, clean the melon from the seeds and peel and cut into cubes.
Heat a well-oiled skillet and cook the chicken with the marinade over high heat for five minutes. When the process is finished, reduce the chicken to “strips”, frull it with a little basil leaves and add it to the melon.

Dessert: melon and amaretto semifreddo

Last but not least your summer recipes, semifreddo with melon and amaretto:
400 grams of melon pulp;
150 grams powdered sugar;
12 grams jelly in sheets;
3 egg yolks;
6 tablespoons amaretto liqueur;
4.5 dl cream for desserts.

Soak the gelatine in cold water for five minutes; in the meantime, blend the melon until you get a pure one.

In a saucepan, heat the amaretto liqueur, adding the well-drained and squeezed gelatine. When the heat is off, stir until the gelatine has melted.

Using electric whips, whip the cream first and then the egg yolks, adding the sugar to them, until they are frothy. Add, continuing to mix, the melon, the jelly and then the cream. Spread the cream into the molds and put it to harden in the freezer for at least three hours; before serving, leave in the fridge for an hour.

Enjoy your meal!

Food and health: ice cream and sorbet the healthiest desserts

Ice cream and sorbet are the perfect culinary alternatives of  desserts and also have numerous nutritional benefits.

Ice cream and sorbet are very popular in Europe and those are growing at a fast pace throughout North America; these delicious dessert of Italian origin are no longer considered a “temptation”, but rather a preferred dish, eliminating the frustration and monotony of some low calorie diets. With less fat than “ice cream” and infused with spices, herbs and flowers or many other fashionable ingredients, ice cream and sorbet combine healthy properties with artisan flavors.

For  all  the desserts, presentation is the key. These frozen flavour can be dug, placed in layers of a cake, served soft or even savored on a stick. It is made in the traditional way, with fresh and genuine ingredients, such as whole milk and cream (ice cream), fruit and fruit juices (sorbet), these products also leave room for personalization and adaptation on  various diets. Without milk, sugar-free, low-calorie, vegan or following the parameters Kosher, or even gluten-free, can be created for all tastes and needs.

Creamy or refreshing, ice cream and sorbet were a very strong trend in 2015. They can be found at a street vendors such as ice cream sandwiches (an on-the-go solution), in restaurants such as drowned (a combination of coffee and ice cream) or as a frosted dessert. In coffee, they can be served mixed in a smoothie or milkshake, while they can be served soft on the classic cones, even in specialized ice cream parlors. With a growing number of flavors available is  increasingly intriguing – from amaretto to mango – children and adults can always throw on semifreddi … without even see before!

How to create a children’s menu: 5 tips.

To be a good restaurant owner, it is necessary to have food that can satisfy all those who pass through the entrance door of the restaurant. The children’s menu is usually the last thing you think of when you’re designing a restaurant menu, but it should not be.


You have to think that children are your future customers – and we do not think that you want their only memory of your restaurant to be a legume soup? The time has come to start looking over the standard children’s menu and start offering healthy and at the same time delicious choices for children who come to your restaurant. Most parents are very concerned about the health of their children; if you do not offer good choices for children, health-conscious parents will skip your restaurant. Children like healthy food, but they like a tasteful food like everyone else. Here are five tips for a great kids menu:

Offer a gluten-free option in the children’s menu

Offering gluten-free food is much more than a trend – parents of children with gluten allergies are constantly looking for new options for their children. Offering a gluten-free item on the menu, you can appeal to a new audience. It is also easy to find gluten substitutes: quinoa or rice flour can be used for preparing pasta; coconut flour or brown rice flour; and if you’re trying to add some crunchiness, the brown rice crumbs are ideal.

Do not fry small fish

If there is also a fried item on the children’s menu, the children will be irremediably attracted to it. By removing the fried options, your restaurant will also please the health-conscious parents. Food cooked in the oven, grilled or even in a pan is much healthier and is also very tasty.

Do not forget the young connoisseur

The “foodie” trend is on the rise. If there are small gourmets in your restaurant and you have nothing interesting to offer them, they will not come back. Offer an article that tickles your palate and make you excited to come to your restaurant.

 

The secret is all in the name

Giving children’s menu items funny names can make the difference. For example, if you offered a banana-pumpkin-free gluten-free cake and called it that name, no one would ever want to try it. On the other hand, if you call it “super banana cake” the children will get excited because the name sounds funny. So, try to do the same for the voices of your children’s menu, to appeal to your small audience.

 

Hide the vegetables

The healthy component for your children’s menu will be a huge purchase reason for parents, but not for children. A simple way to incorporate vegetables without being so visible is to make sure things like onion and garlic are finely chopped, as well as cabbage, spinach and other full-bodied vegetables. You can also add vegetable purees in sauces and soups that will add flavor and nutrients without altering the consistency.

How to plan the cooking for the Lasagna Stuffing

The lasagna with its filling is one of the most appetizing foods, but its preparation and takes time. You can plan the baking for the lasagna filling, preparing the oven on the usual temperature of your kitchen, so not to cook the lasagna a lot. This recipe eliminates much of the mess, and cook in a pan or in a Dutch oven on the stove.


INGREDIENTS

– 2 tablespoons of olive oil
– 1 large yellow onion, diced
– 4 cloves of garlic, minced
– 1 small carrot, finely chopped
– 1 minced celery stalk
– tomato paste
– 1 teaspoon of dried oregano
– chili pepper
– Salt
– 4 sausages
– 1 euro of minced meat
– sliced ​​mushrooms
– 8 lasagna no boiled
– 1 cup of ricotta or fresh cheese
– 1 cup of minced mozzarella
– 1 cup of shredded parmesan
– 3 tablespoons of freshly shredded basil

PREPARATION

1 – In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add half of the diced onion and chopped garlic cloves, and sauté 3 or 4 minutes until softened. Add the chopped carrot and celery, and skip 2 minutes. Squeeze the tomatoes in your fingers, and add them to the saucepan with the juice that have been packaged. Incorporate the pinch of pepper, oregano and season with 1 teaspoon of salt. Cook, uncovered, while the meat turns brown.

2 – Heat a large deep frying pan or Dutch oven over medium heat, and add the sausages. Leave to cook for about 10 minutes at the side. Remove them and leave them in a cutting board let it cool.

3 – Add the remaining half of the onion and the minced meat, and fry until the meat is just pink. Add the mushrooms and cook for another 5 minutes. Transfer the meat mixture into a bowl. Slice the cold sausages.

4 – Take the pan from the heat, and spread 1/2 cup of marinara along the bottom. Put two lasagna on the marinara. Spread half the meat mixture it . Place half of the ricotta (or pulsed ricotta) on top, and with a knife, spread it over the meat.

5 – Pour 1/2 cup of marinara over the ricotta, then place 2 lasagna on the top. Press down, but not too much. Put the sausage plates on top of the lasagna. Pour 1/2 cup of marinara on top, then half of the mozzarella and half of the Parmesan.

6 – Put another 2 lasagna on top, pressing down to compact a little. Spread the remaining meat and mushroom mixture evenly, then spread the remaining ricotta on top. Sprinkle the chopped basil over the ricotta.

7 – Lay the last 2 lasagna on the top, pressing down. Pour the remaining marinara over the tagliatelle, spreading evenly, then sprinkle the remaining mozzarella and parmesan.

8 – Put the pan on the heat to medium-high heat. Cover and reduce the flame to a minimum. Cook 20 minutes, until the tagliatelle are soft.

9 – Preheat the meat. Uncover the pan and place it under the grill for about 5 minutes, until the cheese is golden and bubbly.

Wait 5 minutes before serving.

How to prepare the cake with honey

Rosh Hashanah, literally the Jewish new year, took  place in September with a two-day celebration that included eating sweet foods like apples and honey to conjure up a new dessert. Honey desserts, known as Lekach, are common traits and are generally dense breads, sweetened with honey, filled with hot spices such as cinnamon, ginger and nutmeg and often soaked in honey syrup.

Desserts are easy to be made and can be served for breakfast with coffee, tea or after dinner desserts. Canola oil can be substituted for butter to make a free version. In both cases, these sweet cakes are delicious at any time.

 

INGREDIENTS

 

Cake:

– 2 cups of flour

– 2 teaspoons of baking powder

– 1 teaspoon of baking soda

– 1 teaspoon of cinnamon

– 1 teaspoon of ginger

– 1/2 teaspoon of nutmeg

– Salt

– 1/2 cup of sugar

– 2 eggs

– 1/2 cup of honey

– 1 stick of unsalted butter, at room temperature

– 1 teaspoon of vanilla

– Zest of 1 orange

 

Icing:

 

– 1/2 cup of powdered sugar

– 1 tablespoon of honey

– 1 tablespoon of milk or cream

– 1 tablespoon unsalted butter, melted

– 1/2 teaspoon of cinnamon

– 1/4 teaspoon of ginger

– Pinch of salt

 

PREPARATION

 

Preheat the oven to 350 degrees. Grease a baking sheet and line it with a strip of baking paper for easy removal.

 

In a large bowl, combine the eggs, sugar and honey. Using a mixer or your hand, beat together until the sugar melts.

Add the butter, vanilla and orange peel and beat until it is incorporated.

 

In a separate bowl, sift together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.

 

Add the dry ingredients in the wet and mix until combined.

 

Pour the mixture into the prepared pan and bake for about 40 minutes.

 

Make the icing by mixed together the sugar powder, honey, milk, melted butter, cinnamon, giner and salt. Sprinkle over the hot cake.