Apple and yogurt plumcake: light and rich in fruit – Gordon Ramsay’s version

apple-and-yoghurt plumcake

The Apple and yogurt plum cake it is a delicious and soft dessert without butter which combines the sweetness of apples with the creaminess of yogurt, creating a combination of irresistible flavors and textures.

This delicious recipe is agreat idea for breakfastone snack greedy or even like dessert lightweight to share with friends and family.

The apples, the undisputed protagonists of this recipe, bring a natural sweetness and a soft consistency to the dough, giving the plumcake moisture and an enveloping flavour. The yogurtinstead, it confers softnessmaking the dessert particularly light and digestible.

There preparation of this plum cake it is simple and accessible to everyone.

Simply mix eggs, sugar, yogurt and oil and create a liquid base which, once mixed with the flour and yeast, transforms into a homogeneous and inviting mixture.

The apples, cut into cubes or grated, are delicately incorporated into the dough, giving the dessert their characteristic fragrance and sweetness. It is better to use a less acidic but sweeter type of apple, such as for example Golden Delicious or the Gala.

Once cooked, the apple plum cake and yogurt it spreads an irresistible scent into the air, a signal that it is ready to be enjoyed.

Served in generous slices, it can be enriched with a sprinkling of powdered sugar or decorated with thin apple slices for an aesthetic touch. Or accompanied with whipped cream or custard!

Let’s see the recipe now.

apple-and-yoghurt plumcake
apple-and-yoghurt plumcake

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Valentine’s Day menu, three light dishes with aphrodisiac ingredients for a crackling after-evening – Gordon Ramsay’s version

Valentine's Day menu, three light dishes with aphrodisiac ingredients for a crackling after-evening

Ideas for a Valentine’s Day menu? Here we have a proposal for a menu that is good but also light so that you don’t arrive too heavy at the end of the meal for a crackling post-dinner experience. And to make it even spicier the classic aphrodisiac ingredients could not be missing for a truly perfect evening. So let’s see the proposals on our menu

Starter: Spinach pie with parmesan cream


  • 500 g of spinach
  • 2 eggs
  • salt
  • nutmeg
  • pepper


First let’s wash the spinach well. Now cook them in boiling water and then put them in a colander to let them lose the water. Once drained, let’s season them with a drizzle of oil and salt (remember that before seasoning them they must be squeezed to remove all the water).

Now chop them with a knife or if you have a blender. In the bowl we insert the egg and the grated cheese. If you haven’t added it yet, add the salt, nutmeg and mix everything. Then add the chopped pine nuts and a little milk.

Now put everything in the moulds, they must be small (7 centimeters in diameter). Grease them with a little oil or butter. Pour the mixture into the molds. Then place the molds in a high-sided baking pan. Add the molds to the pan, and fill the pan with water (to cook them in a bain-marie) until you reach a little more than half of the molds.

Cook in preheated oven at 180 degrees for approximately 25/30 minutes ; after this time, test the toothpick which must be dry. Remove them from the mold with the help of a knife once they have cooled.

Let’s then prepare one parmesan cream. We take 50 g of butter and melt it in a saucepan. Add 500g of milk, 200g of parmesan and 50g of flour. We bring everything to the boil and create a cream that will garnish everything.

First course for Valentine’s Day dinner: Champagne risotto

Ingredients for two people

  • 150 g of Carnaroli rice
  • 50 g of butter (a generous knob)
  • salt
  • 1 glass of sparkling wine or champagne
  • oil
  • large flakes of parmesan
  • vegetable broth

How to prepare

Cooking is very simple. Let’s take a risotto pan, so it’s nice and tall. We toast the rice, and do not add an acidic part as we would normally do, but toast it with a light drizzle of oil. To this, when you start to smell a strong smell of cereals (which comes from rice), we add the broth little by little. Let it cook and halfway through cooking add the glass of champagne

We bring it to cooking, then we finish cooking, and we add our fatty, tasty part, that is, butter. Mix without adding cheese. Let’s create the wave to let the air pass. We serve by adding some large flakes of parmesan which will also garnish the dish. If you have the possibility, you could replace the parmesan flakes with some flaked black truffle.

Dessert: Chocolate soufflé


  • 70% dark chocolate 110 g
  • Butter at room temperature 110 g
  • Eggs (2 large) 120 g
  • Sugar 40 g
  • 00 flour 25 g

Preparation of the dessert

Let’s dissolve the cobblestone in a bain-marie with butter. Let it cool a little for about 20 minutes (if you have a thermometer it should reach 30 degrees). Once cooled, place the mixture in a mixer and add the sugar and mix. Then add the eggs. Let everything absorb and blend until you obtain a smooth mixture.

Fill the molds with 70 g of mixture each (each mold must be filled up to 2/3). Place the molds in the freezer for 6 hours. When the cakes are frozen, place them in a baking tray 11 and cook in a preheated fan oven at 190° for 14-15 minutes, on the middle shelf 12. Once cooked, sprinkle with icing sugar.

Read also: Lover’s pasta, creamy like never before, perfect for Valentine’s Day with an aphrodisiac flavour



The quick and light pumpkin spice latte recipe – Gordon Ramsay’s version

The quick and light pumpkin spice latte recipe

When I discovered the Pumpkin spice latteI fell in love with this warm, comfort drink that perfectly embodies the essence of autumn and the colder seasons.

The fundamental ingredient of Pumpkin spice latte, pumpkin aside, lies in the Pumpkin spice mixa spice blend I learned to make at home, combining cinnamon, ginger, nutmeg, mace, allspice and cloves.

A mix capable of transforming a simple cup of milk and coffee into a warm and spicy embrace, perfect for the coldest days.

The Pumpkin Spice Latte is a creation of Starbucks which quickly became one of the symbols of the autumn period, in the USA and around the world. At Starbucks, this drink is prepared with a blend of espresso and milk, enriched with a syrup flavored with spices and pumpkin puree. The original version also includes a generous portion of whipped cream and a sprinkling of spices to finish.

Its popularity has given rise to many homemade variations, many of which try to replicate that autumnal sweetness and spiciness that has won over everyone, including me.

In my version of the Pumpkin Spice Latte, I decided to leave industrial sugary syrups aside, to create something more genuine and healthy, taking advantage of the natural sweetness of the pumpkin and a touch of brown sugar.

My recipe can also be adapted to become 100% vegetable, both for those who have embraced this eating style by choice or for those who, like me, are lactose intolerant. In my case, in order not to cover the flavor of the ingredients, I used a oat vegetable drink*.

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