Description
Discover four delightful recipes for Matera cakes, a regional Italian specialty.
Ingredients
Scale
- For the Basic Dough:
- 500g all-purpose flour
- 100g sugar
- 100g butter, softened
- 2 eggs
- Zest of 1 lemon
- 1 tsp baking powder
- Pinch of salt
- Milk, as needed
- For the Lemon Cake:
- Basic dough
- Juice of 1 lemon
- 50g powdered sugar
- For the Almond Cake:
- Basic dough
- 100g ground almonds
- 50g sugar
- 1 egg white
- For the Chocolate Cake:
- Basic dough
- 50g cocoa powder
- 50g chocolate chips
- For the Ricotta Cake:
- Basic dough
- 250g ricotta cheese
- 50g sugar
- 1 egg
- Zest of 1 orange
Instructions
- Prepare the basic dough by combining flour, sugar, butter, eggs, lemon zest, baking powder, and salt. Add milk until the dough is smooth and pliable.
- Divide the dough into four equal portions.
- For the Lemon Cake: Knead lemon juice into one portion of dough. Shape and bake. Dust with powdered sugar after baking.
- For the Almond Cake: Knead ground almonds, sugar, and egg white into another portion of dough. Shape and bake.
- For the Chocolate Cake: Knead cocoa powder and chocolate chips into the third portion of dough. Shape and bake.
- For the Ricotta Cake: Mix ricotta, sugar, egg, and orange zest. Roll out the fourth portion of dough, spread the ricotta filling, and fold or shape. Bake.
- Bake all cakes at 180°C (350°F) for 20-25 minutes, or until golden brown.
Notes
- You can customize the fillings based on your preference.
- Ensure ingredients are at room temperature for best results.
- Let the cakes cool completely before serving.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Matera cakes, Italian dessert, regional recipes, lemon cake, almond cake, chocolate cake, ricotta cake