In yesterday’s post for Throwback Thursday, I spotlighted the wonderful From the Tables of Tuscan Women by Anne Bianchi. The book is 20 years old and timeless.
In a couple of days, it will be Easter and in scanning From the Tables I discovered this Easter Cake. I don’t have a picture, yet, for Suzen and I have not been at work in the kitchen so far this week. We may just attempt this cake this weekend. Holidayhs can be overwhelming. So many cakes, so many desserts, so little time.
Don’t let our confusion dissuade you from trying this authentic recipes from the kitchens of Tuscany.
This is a yeasted cake with lots of flour and eggs, plus port and a bountiful 8 ounces of golden raisins. It’s the perfect spring, and Easter, treat.
The recipe, as written, calls for 2 cups of sugar in the list of ingredients, but the preparation instructions talk about ¾ pound of sugar. When we make this, I’ll be sure to measure both ways and confirm that 2 cups is ¾ of a pound.
Remember, a pint = 2 cups = 1 pound if you are measuring water!
Easter Cake or Passimata
Yield: serves 8
Ingredients:
- 1 teaspoon granulated yeast
- 2 cups sugar plus 1 tablespoon for proofing the yeast
- ½ cup warm water
- 8 cups unbleached flour, sifted
- 5 eggs, lightly beaten
- 8 ounces unsalted butter plus 1 tablespoon for greasing the pan
- ½ cup vin santo or port
- 8 ounces golden raisins, soaked for 1 hour in warm water, drained, and dried
Preparation:
Dissolve the yeast along with 1 tablespoon sugar in ½ cup warm water; place the cup in a saucepan filled with enough hot water (not boiling) to reach halfway up the side of the cup. Let sit for 30 minutes until the yeast is very foamy.
Place the flour in a bowl and cut in the 2 sticks of butter. Add the eggs, vin santo or port, ¾ pound sugar, and the yeast mixture. Work with your hands until a soft dough is formed; cover and let sit in a warm place for 1 hour or until risen to twice its size.
Add the raisins and knead with your hands until they are well blended; cover and let sit in a warm place for another hour or until doubled in size.
Butter a 9-inch cake pan whose sides are at least 3 inches high; place the dough in the pan, cover, and let sit for 30 minutes in a warm place.
Bake in a preheated 350 degree oven for 30 minutes or until a fork I inserted into its center comes out dry.
Cool to room temperature before serving.
Source: From the Tables of Tuscan Women by Anne Bianchi [Ecco Press, 1995]