Maroggia’s Mill Cookbook: Rye flour, Thymian and Orange Cake / Il Ricettario del Mulino di Maroggia: Cake alla farina di segale, timo e arancia

Orange is one of the most versatile fruits that we can find in the kitchen. Whether it is sliced, juiced or peeled, orange is found in countless recipes. Both sweet and savoury. Habit, at least for what concerns me, often leads to combine it with the same ingredients, especially when it comes to sweets and cakes. Cinnamon and dark chocolate, a classics. In this recipe I developed for Maroggia’s Mill Cookbook I decided to combine orange with an aromatic herb that I love very much, thyme. The result is fresh and very fragrant. Especially given the contrast with the more rustic flavour of Maroggia’s Mill rye flour. A true discovery! This cake is excellent with a good cup of tea, I’m sure it will bring a bit of sun in these chilly days. Are you ready? Then roll up your sleeves!

Continue reading / Continua a leggere…

What I baked last weekend and a chocolate and orange plumcake / Cosa ho sfornato settimana scorsa e un plumckae al cioccolato e arancia

IMG_6551

It has been a long one, last week. Full of appointments, things to do and unexpected events. I have baked and cooked, I’ve wrote posts, I’ve driven my car far and got stuck an a few queues. I got tired but didn’t let go, putting my alarm clock at 2 a.m. in order to bake a panettone I have been given at an evening at the bakery promoted by Migros and sleeping 4-5 hours maximum to bake ciabatte. I found the time to put together a quick pot bread but admit a little cheating with an addition of instant yeast (2 gr) which enabled me to bake a loaf in approx 4 hours avoiding the fridge proofing. And here I am, tired, trying to type up a new post for the blog. Continue reading / Continua a leggere…