Frutta and Fiori I
Frutta and Fiori I
Art Print

Milan, John
Buy at





Introducing Magazines: Over 1,000 print and digit titles!
Barnes & Noble 

WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Cake Recipes

WB01419_1.gif (1881 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Nadia's Morning Coffee Cake
with Winter Fruits



Gevalia - 10% Off Any Purchase with Code PER802

“I love fruit, but I’d just as soon eat a piece of cake.”
~ Shirley MacLaine

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index  

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]






Caffe Latte and Cupcake
Caffe Latte...
Art Print

Mepas, G.p.
Buy at







 Seasonal2 125x125
Stonewall Kitchen 

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Caffe Italiano II
Caffe Italiano II
Art Print

Nemo, Deac
Buy at



Nadia’s Morning Coffee Cake
with Winter Fruits

(La Torta di Nadia con Frutta d’Inverno
per il Caffelatte)
Marcella Cucina

Copyright 1997 by Marcella Hazan
 HaperCollins Publishers, Inc.

“ ‘Caffelatte’ is what Italians of all ages have for breakfast at home. For small children it is a cupful of warm milk lightly stained with coffee, the ratio of
coffee to milk increasing with one's years. It is often accompanied by some
store-bought biscuits, but not in my assistant Nadia's family. She lives on
her father's farm outside Venice with her husband and small boy, and for her
son Tommaso she bakes wholesome cakes with fresh fruit. He has some with
his ‘caffeelatte’ and takes another piece to school to eat for ‘merenda’, recess.
I was particularly taken with the cake Nadia makes when there is no more
summer fruit on the farm. She uses pears and apples and always adds a banana
she buys in town. The proportions of one fruit to another may vary, and indeed
Nadia says they always do, but nothing much can go wrong or affect the cake's
plainspoken, engagingly fresh taste.

8 to 12 portions

3 eggs
1 1/3 cups sugar
1/8 teaspoon salt
2 tablespoons extra virgin olive oil
The grated peel of 2 oranges
A large pear, about 1/2 to 3/4 pound,
or 2 smaller ones
1 crisp, juicy apple
1 banana
2 tablespoons freshly squeezed lemon juice
2 3/4 cups flour
2 1/2 teaspoons baking powder
1/2 tablespoon butter for greasing the pan

A 10-inch springform pan

1. Turn on the oven to 375 degrees F.
2. Choose a mixing bowl that can subsequently contain all the ingre-
dients. Put in the eggs and sugar and beat them until they are
foamy and form yellow ribbons.
3. Add the salt, olive oil, and grated orange peel - making sure you
haven't grated any of the bitter white pith beneath the orange skin -
and mix thoroughly.
4. Peel all the fruit. Core the pear and apple and cut them into thin
1/2-inch pieces. Slice the banana very thin. Put the fruit into a
separate bowl and toss with the lemon juice.
5. Combine the flour and baking powder and mix them into the
beaten eggs, incorporating them thoroughly.
6. Add the fruit to the bowl with the eggs and flour, mixing well to
distribute it evenly.
7. Smear the bottom and sides of the springform pan with butter,
then pour into it the fruit batter. Level off by shaking the pan
from side to side; do not press down on the batter.
8. Bake on the middle level of the preheated oven for 50 to 55
minutes, until the top of the cake becomes colored a light gold.

Ahead-of-Time Note: The finished cake will keep fresh for
about 5 days, wrapped with foil and refrigerated.

Featured Archive Recipes:
Sour Cream Pecan Coffee Cake
(Commander's Palace)

Sour Cream and Cinnamon Apple Coffee Cake
Cinnamon-Walnut Coffee Cake
Pecan Toffee Coffee Cake
Plum Streusel Coffeecake
Peach Streusel Coffeecake

Index - Cake Recipe Archives
Daily Recipe Index
Recipe Archives Index

WB01419_1.gif (1881 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links 
WB01507_.gif (516 bytes)
Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright 1999-2009 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: September 21, 2009.