recipes from Italy

Cake di Carote – Carrot Cake


Cake di Carote - Carrot Cake


In the recipe of this simple and delicious carrot cake, I used olive oil instead of butter. It makes the structure of this cake soft and the taste great !


200 g flour self raising
180 ml EV Olive Oil
200 g brown sugar
2 teaspoons cinnamon
180 g grated carrots
zest of half an orange
3 eggs

  • In a large bowl, beat together the sugar, zest of half an orange and the olive oil.
  • Add the eggs one by one and beat with a mixer  for 10 minutes.
  • Add the grated carrots.
  • Gently mix in the flour and cinnamon.
  • Pour the dough into a cake form, previously buttered and lightly dusted with some flour. If you use a silicon form you don’t need to butter and dust it.
  • Bake in a preheated oven 175° for about 50 minutes. Let the cake cool down in the form for 10 minutes. Then turn on a wire rack and let it cool completely.

Buon appetito !


Carrot C
by Hetty de Vogel

Scarcella di Pasqua an Easter tradition from Puglia



The Scarcella is the traditional cookie prepared during the Easter period in Puglia. It can have different shapes like a pigeon or a heart, but the traditional form is a braided ring.
The braid stays for eternity and the egg closed inside stays for the resurrection , the cross which is used for fixing the egg, the symbol of the crucifixion.
The Scarcella is covered with icing sugar or sugardrops.
The ingredients are few, but have to be excellent. Here the recipe

500 g flour
150 g sugar
100 g extra virgin olive oil
150 ml of warm milk
2 eggs
grated lemon zest
20 g baking powder
Icing sugar and
sugar decoration
1 egg for decoration


In a bowl mix flour, baking powder and sugar, make a well in the middle and pour the olive oil and 2 eggs and mix gently.
Pour the milk gradually, knead with hands until smooth and compact.
Divide into three parts, and knead to form cylinders. At this point form a braid and shape it into a ring. Add one raw egg and fix it by making a cross with the dough you have left.
Brush top with beaten egg.
Bake at 180 degrees for 40 minutes, once out of the oven add the icing sugar and / or sugar decorations.

Fondente al cioccolato con cuore piccante; chocolate fondant with spiced chocolate heart


A perfect recipe for San Valentino…A hot bitter chocolate fondant with a melty spiced chocolate heart. The Italian touch…the chili of Apulia of course. A real temptation…irresistible, tasty and spicy ..

Ingredients for 4 persons:
2 eggs
80g brown sugar
120g dark chocolate (70% or more cocoa)
80g butter
20g flour
1 teaspoon of chili powder

1. Melt the chocolate with butter au bain-marie
2. Beat eggs with sugar until pale and thick
3. Stir in gently the sifted flour and add the chili powder. (I add a teaspoon of chili, but you can add more or less…)
4. Grease 4 individual ramakins, put a little pieces of parchment paper on the bottom of every mold and grease. This will help to make the Fondent come out easily!
5. Pour the batter into ramakins
6. Bake for about 10 minutes at 200°, depending on your oven. Be careful not to bake too much because the heart must remain liquid!
7. Let the Fondant cool just for a few minutes minutes before unmolding.
8. Serve immediatelly.



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