A very simple and delicious lemon cake made with all organic ingredients and spelt flour as an alternative to wheat.
The cake is best served slightly warmed to release its aromas
certified organic by QC&I sas
Spelt flour (32%), cane sugar, cold pressed sunflower oil, free range eggs, rice malt, lemon zest (1%), raising agents: baking powder with corn starch, lemon extract.
A flour-free version of the traditional Modenese chocolate cake with an added absinthe twist. The moist consistency and nutty, dark chocolaty flavours combine divinely with artemisia herbs and anise of the absinthe liqueur. As a dessert, it’s delicious with whipped cream, ricotta or tiramisu cream; it’s also an elegant complement to tea or coffee.
Sugar, free range eggs, cold pressed sunflower oil, peanuts, cocoa powder 3%, almonds, apricot kernels, chocolate 2% (containing minimum 56% cocoa solids, cocoa butter, cane sugar, soya lecithin), absinthe liqueur (0,1% free from artificial colouring or flavours), artemisia absinthium extract (maximum 0,0001%), raising agents: cream of tartar and sodium diphosphate, natural anise flavouring.
A traditional Modenese almond cake made with amaretti biscuits. The cake is best served slightly warmed to release its aromas. For dessert, Antonella Gualmini suggests serving it with a few drops good aged balsamic vinegar, at least 10 years old, topped with tiramisu cream.
Amaretti biscuits 24% (containing sugar, apricot kernels, potato flakes, egg whites, wheat flour, almonds, baking powder, natural almond flavouring), free range eggs, sugar, cold pressed sunflower seed oil, wheat flour, almonds (2%), raising agents cream of tartar and sodium diphosphate, natural lemon extract flavouring.
A typical Italian fruit crostata made with all organic ingredients and kamut® flour as an alternative to wheat. The Kamut® grain is an an ancestor of normal contemporary wheat, but contains a more digestible form of gluten, as well as a higher protein, vitamin and mineral content. Enjoy this tart with coffee or as a tea time treat.
Ingredients certified organic by QC&I sas
Kamut® flour (39%), cane sugar, butter, blueberry filling 28% (containing glucose syrup, corn fructose, blueberries (minimum 18%), pectin, corn starch, acidity corrector: citric acid, blueberry extract flavouring), free range eggs, raising agent: baking powder with corn starch, natural lemon extract flavour.
Another great flour-free chocolate cake from Antonella Gualmini's bakery.
Antonella sources free range eggs and cold pressed oil from certified organic producers to ensure quality. The cake is rich with ground nut flour; its orange aroma adds delicacy and the candied peel brings zing to this classic chocolate and orange combination.
Sugar, free range eggs, cold pressed sunflower oil, peanuts, armelline almonds, cocoa 3%, almonds, candied orange peel (4%), chocolate 2% (minimum 56% cocoa solids, cocoa butter, cane sugar, soya lecithin), essential oil of orange 0.01%, raising agent: cream of tartar, sodium diphosphate, corn starch
Antonella Gualmini’s father used to run the bakery in Montefiorino, a small village high in the Modena Appenines, on the ancient pilgrimage and trade route which links Emilia Romagna to Tuscany and the south.
In the 1980’s Antonella and husband Federico started to specialize in cakes, experimenting with alternatives to wheat flour and also, whenever the required ingredients were available, making organic cakes.
Their cakes should be stored in a cool, dark place and, once opened, should be eaten within three days.