Picture by Eleonora
Today a bright sun shines in Turin, and it should last for the entire weekend, quite conveniently, since I'm going on a little getaway. I just want to enjoy these first blue skies, this first warm sun, I just want to drive along some country roads and stop whenever I want to, searching for anything, but some photographic fascination… maybe I didn't tell you this, but I'm attending a photography class. I'm doing this, so maybe I'll learn to use my powerful photographic means.
But (and you've already learned that there's always a but), to avoid that weather plays tricks on me, I'd do some sort of sacrifice to the gods of weather: I offer you a recipe that I hope it will be the last winter one for this blogging season… if you'll find the recipe for yak and bell peppers, next time, blame the weather, not my intentions. I couldn't think of anything wintery than a dried fruit cake served with zabaione, flavored with a passito wine (my achilles heel) … is it wintery enough?
I hope this cake would be a sufficient sacrifice, and I hope that sun will be with us longer and longer, from now on, or at least for this weekend (I'll settle for little, after all).
TUNISIAN DRIED FRUIT CAKE
(from "La mia cucina", vol. IX)
Ingredients (for a 20-22 cm in diameter cake pan)
* 100 g peeled and chopped almonds
* 100 g peeled and chopped hazelnuts
* 50 g peeled and chopped pistachios
* 50 g pine nuts
* 100 g raisin, softened in lukewarm water
* 5 eggs
* 320 g powdered sugar
* 150 g plain flour
* 16 g baking powder
* 60 g unsalted butter, melted and cold
* 2 tablespoons of citron liqueur (or tangerine liqueur)
* grated peel of half a lemon
In a bowl, whisk the eggs with the sugar until the mixture is light and fluffy; add the flour and mix well. Then add the melted butter, liquor and baking powder, mix everything thoroughly, then incorporate almonds, hazelnuts, raisins (previously squeezed), pine nuts, pistachios, grated lemon peel and mix again.
Grease and flour a cake pan (20-22 cm in diameter), pour the mixture in it and bake it in a 356° F (180° C) oven for about 40 minutes (check it with a toothpick). If you see that the surface of your cake become too brown, you can cover it with aluminum foil during cooking.
Remove the cake from the oven and let it cool completely before taking it out of the mould; serve it with warm zabaione.
(recipe from "Il cucchiaio d'argento",readjusted)
* 4 egg yolks
* 100 g sugar
* 2 liqueur glasses of Passito di Pantelleria (or Marsala wine)
In a saucepan whisk the egg yolks with sugar with a spoon or a hand whisk (even electric whips, if you prefer), until the mixture is light. Add the passito wine (or Marsala wine, if you prefer a classic zabaione) stirring constantly. Then put the saucepan on a very low heat and continue stirring until the cream begins to whip (be careful not to reach the boiling point). Remove it from the heat and serve zabaione with your cake.