300g packet frozen raspberries
½ cup caster sugar
¼ cup water
2 x 250g packets of mini jam rolls
1/3 cup sweet sherry or your favourite liqueur
250g tub mascarpone
½ cup thickened cream
2 tablespoons icing sugar
Extra frozen raspberries for decoration
CHOCOLATE TOPPING
½ cup thickened cream
200g chocolate finely chopped
Grease a 20cm springform tin. Line base and sides with baking paper.
Combine raspberries, sugar and water in a pan. Stir over a low heat until sugar is dissolved. Bring to the boil, remove from heat and set aside.
Using your hands tear half the jam rolls into small pieces and place over the base of the tin in an even layer. Sprinkle 2 tablespoons of sherry or liqueur over jam rolls. Spoon over half the raspberry mixture to cover the jam rolls.
Whisk mascarpone, cream and icing sugar in a medium bowl until just combined. Using a spatula spread half the mixture over the top of the jam rolls and raspberry mixture. Repeat layering with remaining jam roll rolls and raspberry mixture and cream mixture.
Cover tin with two layers of cling wrap. Place base of another 20cm springform or plate of the same size on top. Push down firmly, top with a heavy weight and refrigerate overnight.
To make topping, bring cream to a boil in a pan and pour over chocolate. Stand 2 minutes stir gently until chocolate is melted.
To serve remove cake from tin and discard paper. Lift cake onto a serving plate. Spread with warm chocolate topping over the cake and decorate with extra raspberries. Refrigerate until set.
Famous for her sweets here are the receipes of Giovanna
RUSTIC PLUM TART
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| Rustic Plum Tart |
PASTRY
1 1/2 cups plain flour
¼ teaspoon salt
125g cold unsalted butter, in chunks
¼ cup iced water
FILLING
3 tablespoons toasted almonds chopped
¼ cup caster sugar
3 tablespoons plain flour
1kg plums thickly slices
3 tablespoons caster to taste
1/3 cup plum jam
1 teaspoon cinnamon
METHOD
1. For pastry – mix flour and salt in food processor. Add butter and process until mixture resembles coarse breadcrumbs. While machine is going add water and blend until pastry forms a ball, remove wrap in plastic and chill 30 minutes.
2. Make filling – while pastry chills, in a bowl mix together the almonds, sugar, flour and cinnamon. Set aside.
3. Preheat oven to 200c. On a floured board roll out pastry into a large circle. Transfer to a large paper lined pizza tin (35-40cm diameter) or pie plate, leaving it to hang over the sides.
4. Sprinkle base evenly with the nut filling. Arrange plum slices slightly overlapping in circles on top of filling. Fold in edges of dough up over the plums to form a border and sprinkle with a little more sugar. Bake 40 minutes until fruit is tender and crust golden. Remove.
5. Heat jam until melted and brush jam over top of plums, leave to cool.
1 1/2 cups plain flour
¼ teaspoon salt
125g cold unsalted butter, in chunks
¼ cup iced water
FILLING
3 tablespoons toasted almonds chopped
¼ cup caster sugar
3 tablespoons plain flour
1kg plums thickly slices
3 tablespoons caster to taste
1/3 cup plum jam
1 teaspoon cinnamon
METHOD
1. For pastry – mix flour and salt in food processor. Add butter and process until mixture resembles coarse breadcrumbs. While machine is going add water and blend until pastry forms a ball, remove wrap in plastic and chill 30 minutes.
2. Make filling – while pastry chills, in a bowl mix together the almonds, sugar, flour and cinnamon. Set aside.
3. Preheat oven to 200c. On a floured board roll out pastry into a large circle. Transfer to a large paper lined pizza tin (35-40cm diameter) or pie plate, leaving it to hang over the sides.
4. Sprinkle base evenly with the nut filling. Arrange plum slices slightly overlapping in circles on top of filling. Fold in edges of dough up over the plums to form a border and sprinkle with a little more sugar. Bake 40 minutes until fruit is tender and crust golden. Remove.
5. Heat jam until melted and brush jam over top of plums, leave to cool.
ORANGE CAKE
Makes 2 loaves or one loaf and one ring cake.
This cake is a variation on the ever-popular Lemon Cake in "Barefoot Contessa Parties."
250g unsalted butter, at room temperature
2 1/2 cups castor sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup milk, at room temperature
1 teaspoon vanilla extract
TO GLAZE ONE LOAF (OPTIONAL)
I cup icing sugar, sifted
11/2 tablespoons freshly squeezed orange juice
Heat the oven to 350 degrees. Grease and flour your cake pans. Line the bottoms with parchment paper.
Cream the butter and 2 cups of the castor sugar in the bowl of an electric mixer for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the milk, and vanilla. Add the flour and milk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
While the cakes bake, cook the remaining 1/2 cup of castor sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
To glaze, combine the icing sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary to make it pour easily. Pour over the top of one cake and allow the glaze to dry, or just sprinkle with icing sugar.
Wrap well, and store in the refrigerator.
This cake is a variation on the ever-popular Lemon Cake in "Barefoot Contessa Parties."
250g unsalted butter, at room temperature
2 1/2 cups castor sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup milk, at room temperature
1 teaspoon vanilla extract
TO GLAZE ONE LOAF (OPTIONAL)
I cup icing sugar, sifted
11/2 tablespoons freshly squeezed orange juice
Heat the oven to 350 degrees. Grease and flour your cake pans. Line the bottoms with parchment paper.
Cream the butter and 2 cups of the castor sugar in the bowl of an electric mixer for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the milk, and vanilla. Add the flour and milk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
While the cakes bake, cook the remaining 1/2 cup of castor sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
To glaze, combine the icing sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary to make it pour easily. Pour over the top of one cake and allow the glaze to dry, or just sprinkle with icing sugar.
Wrap well, and store in the refrigerator.
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