No eggs? No problem!

Sundays for me are the treat day, there is no Sunday without a cake, cannoli or frolle!

Yesterday I found some beautiful lemons at the market, and I thought I could make a lovely lemon cake, like the ones I used to have in Italy.

So this morning I woke up, already thinking about my lovely treat: I started arranging my ingredients and guess what? No eggs! NOOO! I couldnt bear the thought of getting dressed, put the mask and gloves on, queue in the supermarket, swearing because there are no eggs, queue in another supermarket, finding only quail eggs, and so on until lunch time. So it was time to improvise!

I came up with a fantastic alternative that is going to replace my usual cake sponge forever, it is so fluffy, easy and full of flavours! Just a word of warning: while making it, you will think all the time “this is not looking right”, “this cant be right”, “this recipe is useless” etc…And that is perfectly normal because I thought my cake was going directly in the bin, where it belonged to. I uploaded a picture below, to show you what the cake looked like before the oven, it was basically very thick and hard to fold, I literally had to knead it to incorporate all the ingredients! So dont worry if yours looks the same, it is ok and it will taste lovely, promise!

Ingredients for a 18cm diameter tray:

-Flour, 290g

-yogurt, 300g

-sugar, 150g

-seed oil, 110g

-baking powder with vanillina, 16g (I used pane degli angeli)

-zest of one lemon

-icing sugar to decorate


1.Preheat the oven to 170° fan assisted

2. Mix the flour, yogurt, oil, lemon zest and sugar together. The mixture will be super thick and hard to manipulate, I ended up kneading it as I would do for a pizza dough

3. once these ingredients are amalgamated, add the baking powder and keep kneading

4. line a tray (or grease it with butter if you prefer), and put your mixture, spreading it evenly with your hands

5. leave it in the oven for 45 minutes

And this is the cake before the oven, as you can see it doesnt look promising whatsoever!

Cannoli siciliani

Sicily: sunshine, sea and obviously cannoli! These little pieces of heaven need some patience, cannoli moulds and a thermometer to check the temperature of the oil – but it is definitely worth it!

Ingredients for 15 cannoli

To make the shells you need:

-flour 130g

-sugar 15g

-marsala wine 30g

-egg yolk 10g, but keep the rest of the yolk to seal the cannoli

-cocoa powder 3g

-lard 15g (you can replace it with butter, but your cannoli wont be as bubbly)

-salt 3g

-white wine vinegar 5g

-sunflower oil to fry the shells

For the most delicious filling you need:

-ricotta 350g

-sugar 50g

-vanilla extract 3g

-pistachio crumbs, chocolate chips or dried oranges, pick what you like!


  1. Mix together the dry ingredients, and then add the liquid ingredients
  2. keep mixing everything together until you get a smooth consistency, it might take a while because the quantity of wet ingredients is considerably less than the dry ones
  3. wrap your dough in cling film and leave it in the fridge for 45 minutes/1hour
  4. take it out the fridge and leave it at room temperature for 30 minutes
  5. wiht a rolling pin (or a pasta machine) start work your dough until it is super thin, 1mm or less
  6. cut some squares, about 10cm x 10cm, and wrap them around the moulds
  7. seal them with the remaining yolk, press the edges firmly or the cannoli will open when you fry them!
  8. let the cannoli dry a little bit around the mould before frying them
  9. put your oil in the pan, it has to be enough to drown the cannoli
  10. using the thermometer, check the oil reaches 180° and using a metal sieve, fry the cannoli: it will take less than one minute to be ready, just turn them all the time
  11. using the sieve and a fork, take the cannoli shells out and leave them to cool on a plat wiht some kitchen paper
  12. in the meantime prepare the cream mixing together the ricotta, sugar and vanilla
  13. you can fill your cannoli using a pipe or a teaspoon and decorate with pistachio, chocolate chips or dried fruit
  14. eat them immediately! if you are not planning to eat them as soon as they are done, dont fill them with the ricotta until the very last minute, otherwise they will absorb the liquid from the ricotta and will get all soggy!

Panzerotti (calzoni or pizza fritta)

This is THE street food.

You can call them panzerotti, pizza fritta or calzoni (that is a totally different thing from what is called calzone in the UK), they all mean the same delicious thing: a gorgeous golden crispy outside, containing the simplest and tastiest of the fillings: tomato and mozzarella, the red and white of the Italian flag!

This recipe is not as simple as the others, but if you follow these steps I promise you can do it!

Ingredients for the dough (15/20 panzerotti):

  • Warm milk or water (I prefer milk) one mug (you might need less or more, depending when you get the texture we need, I will explain in the recipe)
  • Olive oil 4 tablespoons
  • Flour 00 500g
  • Yeast one packet
  • Sugar one teaspoon
  • Salt 2 tablespoons

Ingredients for the filling:

  • Mozzarella 200g (I use the fresh one, but until you are familiar with the recipe I suggest to use the grated one, until you are aware of the amount of water that can come from the calzone when you fry it)
  • Tomato sauce 200g ( I always use Cirio)
  • Oregano as you like
  • Salt one teaspoon or more if you like
  • Sugar one teaspoon

Ingredients to fry:

  • Rapeseed or sunflower oil as needed to cover the panzerotto in the pan, I explain this later in the recipe

Be aware you need kitchen roll after you fry it, it will absorb the oil!


  1. Mix together the flour, yeast, salt, oil sugar
  2. Add the milk and mix everything until you get a sticky but firm dough. Be careful to not have lumps, the dough has to be smooth and soft
  3. Divide the dough in balls of about 80/90 grams each
  4. Put the balls in a tray to let them prove. Don’t put them too close to each other.
  5. Put a towel on the tray and put the tray in the oven
  6. Leave it for at least 2 hours, until the balls doubled in size
  7. Time for the filling! Cut the mozzarella in little squares and leave it on a sieve (put something under the sieve or leave it in the sink) until it doesn’t leak water anymore –> you can skip this step if you use the grated one
  8. Put the passata in a Sieve until it doesn’t leak water anymore
  9. Mix mozzarella and passata, add oil, oregano and salt as you like. I always add a little bit of sugar because I think it makes the passata less sharp
  10. Back to the balls: using a roll, make them flat, they should be 3/4 mm thick
  11. Try to get a round shape, if you struggle you can use a dish or a mug to get a very good round shape
  12. With a spoon, put the filling in the middle of the disk. One spoon should be enough
  13. Close the disk forming an half moon and seal the edges very carefully: press them very firmly, then fold the edges and then using a fork press firmly. Be careful that there are no holes, if the filling gets out the calzone the oil Will start bubbling and you risk to get burnt
  14. Put the oil in a pan, bear in mind that the panzerotto has to be all covered in oil when you put it to fry. So depending on the dimension of your pan, put as much oil as you think will be needed to drown the panzerotto
  15. When the oil is very very hot, put the panzerotto. When one side is goldened, turn it on the other side
  16. When all sides are goldened, using a spatula or fish slice take the panzerotto out and put it on a tray that you covered with kitchen roll

That’s it!!! I hope you love it 🙂

Cinnamon rolls

I discovered cinnamon rolls very recently, after a couple of years I was in the UK.

The first time I tried one I wasn’t even impressed, I found it very dry and heavy.

My friends couldn’t accept it and they made sure I had a proper cinnamon roll sharing like 100 recipes with me. After several (and mean like one thousand) attempts, I finally managed to create the perfect recipe and it changed everything!

So here I am, sharing with you the recipe that made me change my mind about cinnamon rolls!

Ingredients for the dough:

  • Egg 1
  • Flour 350g
  • Warm milk 150 ml
  • Yeast fast action one packet
  • Sugar 150g
  • Butter melted 70g
  • Salt a teaspoon

Ingredients for the cinnamon filling:

  • Butter melted 70g
  • cinnamon 1 tablespoon
  • Brown sugar 120g

Ingredients for the icing:

  • Butter softened 70g
  • Icing sugar 40g
  • Vanilla extract 1 teaspoon
  • Full fat soft cheese 35g


  1. Mix together the warm milk, sugar and yeast
  2. Add the flour and mix until there are no lumps
  3. Add the egg, salt, butter
  4. Leave it to rest for 30 minutes
  5. Take the mixture out and using a roll make it flat, it has to be 0.5 mm thick
  6. Time for the filling: melt the butter and spread it on the dough
  7. Mix together the sugar and the cinnamon and spread it evenly on the dough
  8. Roll the dough forming a log-like shape
  9. Cut it to slices 2.5 cm thick
  10. Spread some butter on a oven tray
  11. Put the slices on the tray
  12. Put the tray in the oven at 180° fan for 15-20 minutes
  13. Time for the frosting: mix together the butter, sugar, vanilla, soft cheese until there are no lumps and it is all fluffy
  14. When the cinnamon rolls are goldened take them out the oven and wait until warm
  15. Add the icing
  16. Eat and love them!!!