Old-fashioned cake (2)
Instructions
Prepare the pastry: sift the flour, add the butter at room temperature, divided into small pieces, salt and 2 or 3 tablespoons of water.
Knead the dough without working too, wrap it in a sheet of plastic wrap and let it sit for at least an hour in the cold of the refrigerator part.
Peel the onions, wash them and cut them into very thin slices, put them in a saucepan with the butter and let them dry to moderate fire; remove from heat and leave to cool.
Peel apples, remove the core and cut into thin slices; put half in a bowl with the moscato, the other half in another bowl with the lemon juice and let marinate for at least 30 minutes.
Drain the apples, mix white wine with onions and place in a bowl, add dried figs cut in cubes, raisins washed, powdered ginger and anise seeds finely chopped.
Mix the ingredients with a wooden spoon and finally incorporate the Apple slices with lemon juice.
Roll out the dough into a sheet with a thickness of 3 mm and with 2/3 line a cake tin with a diameter of 22 cm greased and floured; distribute the mixture on the bottom of apples and onions; cover with the remaining dough and press the edges to close the cake.
Prick the surface with a fork, spennellarla with diluted saffron with a tablespoon of water and cook the cake in a preheated oven at 180 degrees for 35-40 minutes until it will have taken a beautiful golden color and will come off easily from the bottom.
Serve it warm or cold.
Ingredients and dosing for 8 persons
- 1000 g of golden apples
- 150 g of onions
- 10 cl of muscat d'asti wine natural
- 6 dried figs
- 30 g of sultanas
- 1 sachet of saffron
- 1 tablespoon of aniseed
- 1 tablespoon of ginger powder
- 1 lemon (juice)
- 20 g of butter
- For the dough:
- 150 g of flour
- 70 g of butter
- 1 pinch of salt