How to Prepare Classic Italian Breakfast Cakes

If you're looking to start your day on a sweet note, classic Italian breakfast cakes are a delicious way to indulge while enjoying a taste of Italy. These treats are perfect for pairing with a cup of coffee or tea. Below, we’ll explore how to prepare some traditional Italian breakfast cakes that will impress your family and friends.

Pandolce Genovese

Pandolce Genovese is a traditional brioche-like cake from Genoa, often crafted with seasonal ingredients. This cake is rich, fragrant, and filled with nuts and dried fruits, making it a perfect breakfast option.

Ingredients:

  • 500g all-purpose flour
  • 150g sugar
  • 200ml milk
  • 100g butter, softened
  • 3 eggs
  • 1 packet of dry yeast
  • 150g mixed dried fruits
  • 100g pine nuts
  • Pinch of salt
  • Zest of 1 lemon

Instructions:

  1. In a bowl, mix warm milk with dry yeast and let it sit until bubbly.
  2. In a separate large bowl, combine flour, sugar, salt, and lemon zest.
  3. Make a well in the center and add the yeast mixture, eggs, and softened butter. Mix until a dough forms.
  4. Knead the dough on a floured surface for about 10 minutes until smooth.
  5. Incorporate dried fruits and pine nuts into the dough.
  6. Let the dough rise in a warm place for 1–2 hours until it doubles in size.
  7. Preheat your oven to 180°C (350°F).
  8. Shape the dough into a round loaf and place it on a baking sheet lined with parchment paper.
  9. Allow it to rise again for about 30 minutes, then score the top with a knife.
  10. Bake for 30–35 minutes or until golden brown. Let cool before slicing.

Torta della Nonna

Torta della Nonna, or "Grandmother's Cake," is a creamy custard-filled treat topped with pine nuts and powdered sugar. This cake is simple yet delightful, often beloved by many generations.

Ingredients:

  • 250g flour
  • 125g sugar
  • 125g butter, chilled
  • 1 egg + 1 egg yolk
  • 2 cups milk
  • 50g cornstarch
  • 1 lemon, grated zest
  • 100g pine nuts
  • Powdered sugar for dusting

Instructions:

  1. In a food processor, mix flour, sugar, and cold butter until crumbly.
  2. Add an egg and form a dough, then wrap it in plastic and chill for 30 minutes.
  3. Meanwhile, prepare the custard. In a saucepan, heat the milk with lemon zest.
  4. In a bowl, whisk together cornstarch, the remaining egg, and sugar until smooth. Gradually add heated milk.
  5. Return the mixture to the saucepan and cook over low heat until thickened. Remove from heat and let cool.
  6. Preheat your oven to 180°C (350°F).
  7. Roll out the chilled dough and line a tart pan, fill it with the custard, and cover with a layer of dough on top.
  8. Sprinkle pine nuts on top and bake for 30–35 minutes.
  9. Once cooled, dust with powdered sugar before serving.

Tips for Successful Italian Breakfast Cakes

When preparing these classic Italian breakfast cakes, keep the following tips in mind:

  • Use high-quality ingredients, especially fresh eggs and real butter, for the best flavor.
  • Allow sufficient rising time for doughs; this leads to a lighter texture.
  • Feel free to customize with seasonal fruits or nuts