{"id":3712,"date":"2026-02-18T14:21:32","date_gmt":"2026-02-18T14:21:32","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3712"},"modified":"2026-02-18T14:21:32","modified_gmt":"2026-02-18T14:21:32","slug":"radicchio-cake-with-a-white-chocolate-and-mascarpone-icing","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/radicchio-cake-with-a-white-chocolate-and-mascarpone-icing\/","title":{"rendered":"Radicchio Cake with a White Chocolate and Mascarpone Icing"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">Veneto is the land of<em> radchhio<\/em>; eaten raw, grilled, baked with pasta (usually in the form lasagna), or cooked with risotto. A recent novelty to me however, has been the addition of the radicchio not into a savoury dish, but into a sweet cake. Slightly apprehensive about it I decided to give it a try, ending up being positively surprised. Quite unique and very enjoyable. Buttery, soft, with the right amount of character, finished with a creamy mascarpone and white chocolate icing, a pure delight &#8211; as everything that Csaba Dalla Zorza makes, a renown Italian cook book author, from whom the below recipe comes from. <\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Ingredients:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">150 g of <em>radicchio di Chioggia<\/em><\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 tablespoons of sugar<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">100 g of butter, softened (plus some more for the tin)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">100 g of fine sugar<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">125 g of plain flour, I used Italian 00 <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a pinch of nutmeg<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a pinch of salt<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">3 eggs, at room temperature<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">grated zest from half a lemon<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 tablespoon of Grand Marnier or any other orange liqueur <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 teaspoon of vanilla extract<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">one and a half of a teaspoon of baking powder<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><strong><span class=\"s1\">For the icing:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">150 g of white chocolate, chopped<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">100 g of mascarpone <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 tablespoon of icing sugar<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Bring a pot of water to the boil, add two tablespoons of sugar and stir.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Blanch the radicchio leaves for 2 minutes (but no longer, they are supposed just to soften a little).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Remove the leaves and drain in a colander. Next, lay the leaves on a tea towel to dry (or pat dry them). Cut into strips.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Grease with a knob of butter a spring form baking tin, 20 cm in diameter, and line with baking parchment. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Preheat the oven to 180 C-static.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Transfer the softened butter into the bowl of a standing mixer.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add the sugar and beat the ingredients together on a low to medium speed until pale and fluffy.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add the eggs, one at the time, the lemon zest, a pinch pf salt and the nutmeg.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Next pour in the Grand Marnier along with the vanilla extract. Mix until well combined.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Sift in the flour, the baking powder and mix gently.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Once the batter turns homogenous stir in the sliced radicchio leaves.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Pour the batter into the prepared tin and gently even out the surface.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Bake in the preheated oven for about 40 minutes.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Take the cake out of the oven and allow to cool down before removing from the tin.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Whilst the cake is baking, prepare the icing.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Melt the chocolate in a heatproof bowl set over a pot of boiling water (the water level should not touch the bowl; <em>bain-marie method<\/em>).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Cool the melted chocolate down a little stirring it all the time.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Whisk or stir in the mascarpone and the icing sugar.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Set aside until needed. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Transfer the radicchio cake onto a cake stand, smother the white chocolate icing on top and decorate with a fresh radicchio leaf.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Veneto is the land of radchhio; eaten raw, grilled, baked with pasta (usually in the form lasagna), or cooked with risotto. A recent novelty to me however, has been the addition of the radicchio not into a savoury dish, but into a sweet cake. Slightly apprehensive about it I decided to give it a try, &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/radicchio-cake-with-a-white-chocolate-and-mascarpone-icing\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Radicchio Cake with a White Chocolate and Mascarpone Icing&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3720,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[614,631,632,633,640,641],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3712"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3712"}],"version-history":[{"count":2,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3712\/revisions"}],"predecessor-version":[{"id":3722,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3712\/revisions\/3722"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3720"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3712"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3712"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3712"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}