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Nadia’s Morning Coffee Cake
with Winter Fruits
(La Torta di Nadia con Frutta d’Inverno
per il Caffelatte)
Copyright © 1997 by Marcella Hazan
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
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
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
takes another piece to school to eat for ‘merenda’, recess.
I was particularly taken with the cake Nadia makes when there is no more
fruit on the farm. She uses pears and apples and always adds a banana
in town. The proportions of one fruit to another may vary, and indeed
they always do, but nothing much can go wrong or affect the cake's
engagingly fresh taste.”
8 to 12
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
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-
in the eggs and sugar and beat them until they are
and form yellow
3. Add the salt, olive oil, and grated orange peel - making sure you
grated any of the bitter white pith beneath the orange skin -
4. Peel all the fruit. Core the pear and apple and cut them into thin
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
incorporating them thoroughly.
6. Add the fruit to the bowl with the eggs and flour, mixing well to
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
the top of the cake becomes colored a light gold.
The finished cake will
keep fresh for
about 5 days, wrapped with foil and refrigerated.
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Pecan Toffee Coffee Cake
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