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In a sense, simple, but unforgettable: the cake of "the world-famous butcher"

Dario Chicken's mythical meat meal always ends the same way, and Yogev Yaros even upgraded a bit

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• recipe

• Pie

• Oranges

• Olive oil

Yogev Yaros

Wednesday, 03 March 2021, 06:00

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Tuscan orange cake inspired by Dario Chicken (Photo: Alon Mesika)

I actually found the excellent version of this Tuscan cake while visiting the famous Italian butcher.

Dario Chekini

, an eighth-generation Tuscan butcher family, is a colorful, loud and impressive persona who pours his guests glasses of Chianti at the entrance, hugs and sweeping and electrifying energy.

At the end of a truly memorable meal Dario serves a simple but magical cake, with intense and unflattering flavors of olive oil, orange and rosemary.

Along with a small glass of Vin Santo (a local fortified wine) it feels like an evocative essence of life, after a hearty meat meal.

To Yogev Yaros' recipe from last week

4 rules, some tips, and you are set: step by step, on the way to a homemade pickle jar

To the full article

Arousing to life.

Husha cake with oranges, pine nuts and rosemary (Photo: Alon Mesika)

The use of olive oil in cakes and confectionery is very common in Tuscany and it is very desirable in my eyes, especially in the Mediterranean region, which is endowed with such good and varied olive oils.

Butter is a great thing, but let's face it - our butter is not something, certainly not compared to cool and fertile areas, such as northern Europe.

Our trout, like Tuscany, has been blessed with some of the best olive oils in the world and in recent years we have specialized in growing an impressive range of local and global varieties.

Like the Tuscans, we have nothing to be proud of.

For this cake I recommend olive oil with medium spiciness (not necessarily the most delicate), I do not seek to hide the taste of the olive, but do balance it with the bitterness of the orange and rosemary.

Chicken does not add milk at all to his cake, but I like to add a little pleasant and sweetened milkiness, which gives an interesting contrast to the olive oil.

Italian orange cake

Recipe By: Yogev Yaros, Walla!

Food

• ★

• ★

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• 20 minutes of work

• 50 minutes total

• Easy to prepare

• Diameter 24 cm

• Italian

• vegetarian

• fur

• fruits

• Pies

• Recipes to sit

• cakes and cookies

• kosher

Italian orange cake (Photo: Alon Mesika)

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Ingredients

• • ½1 cups flour

  • ½ as a baking soda

  • 1 teaspoon baking powder

  • Pinch of salt

  • 2 eggs

  • ¾ Cup sugar

  • ¾ Cow's milk

  • ½ Olive oil

  • 3 regular oranges or blood oranges

  • 2 sprigs of rosemary

  • Roasted gooseberries

  • 2 tablespoons sugar, sprinkle over the cake before baking

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Preparation

How to make an Italian orange cake?

• 1 Preheat oven to 200 degrees and grease well a 24 cm diameter cake pan or English cake pan.

• 2 Mix the flour, baking powder and baking soda powder in a bowl and set aside.

• Peel 2 oranges - Place them on the cutting board and with a sharp knife first remove both ends of each orange so that the flesh of the fruit is exposed.

  Place the fruit on its base and in subsequent movements with the knife, remove the rest of the peel (including the white part) until all the flesh of the fruit is exposed.

• 4 Cut the peeled oranges into small cubes (0.25 cm), remove the seeds and place in a bowl with the juice dripping on the board. Slice the extra orange with its peel into as thin slices as possible.

• 5 Beat the eggs in a mixer bowl with the whipping balloon and add a pinch of salt.

  While whisking, gradually add the sugar until you get a light and thick cream (about 2 minutes on high speed).

• 6 Reduce the speed of the mixer and add the milk.

• 7 Again increase the speed slightly and pour the olive oil in a slow drizzle, until completely absorbed.

• Using a spatula, fold the flour mixture into the egg cream and then the orange cubes.

• 9 Pour the batter into the greased baking pan, gently arrange over the orange slices, sprinkle around the pine nuts along with the 2 tablespoons of sugar and sprinkle over the leaves of the rosemary stalks.

• Drizzle over a few more drops of oil and bake in the hot oven (200 degrees) for about 10 minutes.

  Lower the heat to 165 degrees and bake for another 30 minutes, or until a toothpick inserted in the center of the cake comes out slightly moist.

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