Cadrezzate is my future home goal. A beautiful little village on the shores of Lago di Monate. I fell in love 2 years ago, that first time I came here to work.
Lago di Monate is, therefore, my favourite lake in Italy. Small, but perfectly formed, and a haven for foodies. The fish from the lake are tasty and cooked to perfection at Il Larice restaurant, incidentally my favourite restaurant in Italy – Cadrezzate has a lot going for it!!
The other local treat are the peaches. A little old lady picks them and tins them in syrup and sells them from a shed in her garden. I have been known to buy far too many tins to bring back to England and gone completely over my luggage weight allowance..Oops!
Pesche and pesce, the two words I get mixed up the most in Italian happen to be my two favourite foods from Cadrezzate, typical! But I suppose with them both being delicious around here it’s not such a bad thing to get them mixed up….unless, of course you’re making this cake!
For my birthday this year, since I was staying in Cadrezzate, I wanted to make a cake to take into work that reflected this wonderful town, so of course it had to contain the peaches. The ricotta in it makes the sponge lovely and moist, and adds a more Italian feel to it and the fiori d’arancia extract I’m afraid needs to be bought from Italy as I’ve never found anything that comes even close in English supermarkets and again, gives the cake a wonderful Italian aroma.
Torta di Cadrezzate
- Yield: Serves 8 – 10
- Prep Time: 15 mins
- Cook Time: 1 hr
- 3 tinned peaches, diced
- 125g self raising Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 115g Butter At Room Temperature
- 200g Light Brown Sugar
- 2 Large Eggs At Room Temperature
- 10ml vanilla and fiori d’arancia extract (5ml each)
- 250g Ricotta Cheese
- 100g Rolled Oats or granola
- 60g Brown Sugar
- 35g Butter
- Preheat oven to 180° C. and lightly grease a cake tray (because I wasn’t in my own kitchen I just bought a disposable metal tray).
- Stir together the flour, baking powder and soda, and salt.
- Separately, beat the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add the extract.
- Add half the flour mixture, then half the ricotta cheese and combine.
- Add the remaining flour mixture and ricotta cheese until mixed.
- Stir in the peaches and spread the batter in the prepared tray.
- In another bowl, use your fingertips to rub the butter into the granola, and sugar until crumbly.
- Sprinkle the crumb mixture evenly over the top of the cake, then bake for about an hour, or until a knife or skewer inserted into the center comes out clean.