06 Sunday Oct 2013
Posted in Beautiful Bread, Bread, Buns, Rolls, Traditional
Nota per lettori italiani/e: troverete una versione italiana della ricetta qui.
I was delighted that Anna and Ornella, the lovely organisers of Quanti Modi di Fare e Rifare decided to use my Three Kinds of Saffron Bread for their baking challenge this month.
Although I was only too happy to revisit the rich and colourful world of saffron bread, I did not want to repeat myself and so I decided on another two variations on the theme. Continue reading
14 Thursday Feb 2013
Today sees the publication of the beautiful Clandestine Cake Club Cookbook, and I am thrilled to say that on page 116 it contains one of my recipes.
Torta Colombina, as I have called it, is an intensely orange-flavoured cake, with a topping of almonds and sugar that is crunchy on top and slightly squidgy underneath. It was inspired by the Italian Easter bread, Colomba Pasquale, which is similar to panettone, but baked in the shape of a dove. The real thing uses a brioche-like dough, and whilst it is certainly worth the 18 or more hours it takes to make, I wanted to devise something that evoked some of its flavours and textures but was quicker and easier to make.
