As I read these traditions I dive in headfirst, and here is the cake of Cervia(RA) or rather the spinster’s cake prepared on the occasion of the Marriage of the Sea in the beautiful Romagna town on Ascension Day.
Meanwhile, since I’m a stickler, I went to check how to write spinster and it can be spelled both ways, with a double or single T!
The Marriage of the Sea is a very famous event and a great tourist attraction that sees the city transform and come alive with exhibitions, cultural events, and gastronomy for the weekend, in the spirit of Cervia’s tradition.
This tradition seems to be linked to a similar event that took place in the Republic of Venice until its decline in 1797.
It is said that the protagonist of the story is Pietro Barbo, Bishop of Cervia who ascended to the papal throne as Pope Paul II 
On Ascension Day in 1445, returning from a mission in Venice, he was caught in a furious storm at sea, and the story explains that the sea calmed when the Bishop threw his ring among the waves.
On the day of the Marriage of the Sea, the city of Cervia wants to relive the atmosphere of that moment, sharing with everyone the memory and traditions related to that historic event.
It is a celebration of ancient origins, a blessing of serenity and prosperity.
This event, open to everyone, is celebrated by inviting an Italian city (this year Cortina d’Ampezzo) and personalities from art and culture, some of whom actively participate in the event, playing the roles of the Lady of the Ring and the Podestà.
During the costumed parade in Cervia, I read that some bakeries prepare and sell their version of the spinster’s cake, and it seems there’s one that is unbeatable in its great goodness!
During the Marriage of the Sea, the bishop blesses the sea using a formula in Latin and then throws the ring with the day’s date, adorned with a tricolor or red ribbon, into the waves, and some swimmers dive in with the hard task of retrieving it!
According to tradition, the pastoral ring will bring luck for a whole year to the one who retrieves it, also protecting his partner if it is worn on the finger.
If, unfortunately, the ring ends up at the bottom of the sea, the city will be struck by misfortunes.
Once the Marriage of the Sea ceremony is over, the various boats return to the port, and the Fishermen’s Club opens to visitors for a dinner based on blue fish!
The recipe for the spinster’s cake was created by the Cervia IPSEOA Hotel Institute, after careful research into past culinary traditions and using zero-mile products, the result of the work of local farmers and other entrepreneurs.
Besides the spinster’s cake, another product related to the Marriage of the Sea in Cervia is the pane della Sensia, a rounded loaf with a cross inscribed.
The cake is definitely good, the taste is balanced, and all the ingredients marry wonderfully!
I MUST SAY I GO CRAZY FOR THESE ITALIAN REGIONAL TRADITIONS; THEY REALLY MOVE ME AS I WRITE ABOUT THEM!!!!!!!!!!!!!!!!!!!!
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I opened a channel of recipes open to everyone and free on WhatsApp, no notifications, and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F, and every day you can read a sweet and a savory recipe!
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IN MY DEFENSE regarding the thickness of the shortcrust pastry, I admit I’m not at home, I don’t have molds, I don’t have a rolling pin, but like a fool, I wanted to take the idea and make the recipe… thanks for understanding!
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IN theme of traditional recipes, I also suggest the
DOLCE DI SAN MICHELE, Romagna cake from Bagnocavallo prepared annually on September 29!
Also, the DOLCE DI SAN MARTINO
deserves mention, a cake prepared on November 11 with a very interesting story that you will find by reading → https://blog.giallozafferano.it/asilannablu/ricetta-dolce-di-san-martino/
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- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian Regional
- Region: Emilia-Romagna
- Seasonality: All Seasons
Ingredients SHORTCRUST PASTRY RECIPE
I also leave you this article with the SIMILI SISTERS’ SHORTCRUST PASTRIES
READ HERE → https://blog.giallozafferano.it/asilannablu/la-pasta-frolla-delle-sorelle-simili-5-ricette-di-base/
- 3/8 cup granulated sugar
- 2 eggs
- 6 tbsp vegetable oil (for me corn oil)
- 2 1/2 cups all-purpose flour
- to taste lemon flavoring (lemon zest or vanilla bean seeds to taste)
- 1 tsp baking powder
- 2 eggs
- 5/8 cup sugar
- 1/2 cup butter
- 1 3/4 cups almond flour
- 11.5 oz blackberry jam (I only found the Rigoni blackberry jam)
- 1/3 cup pine nuts
- 1/4 cup alchermes
- 10.5 oz sponge cake
Tools for SPINSTER’S CAKE MARRIAGE OF THE SEA CERVIA
20 CM ROUND MOLD
- Pans
- 2 Bowls
- Spatulas
- Sugar Dusters
FOR THE PREPARATION OF THE SPINSTER’S CAKE MARRIAGE OF THE SEA CERVIA
In a bowl, I put the sugar and eggs, then the vegetable oil and the flavoring of your choice, lemon or vanilla.
I add the sifted baking powder with the flour and start kneading with my hands, forming a soft and homogeneous dough.
If it’s still sticky, I add a little more flour: the important thing is that the shortcrust dough doesn’t stick to the fingers!
There will be a bit left over with these doses that we could freeze or make little cookies or filled ravioli with jam to taste.
I let it rest for 30 minutes, wrapping the dough with plastic wrap
FRANGIPANE CREAM
For the frangipane cream, just mix the soft butter with the eggs, sugar, and almond flour, creating a soft cream.I prepare the cake by rolling out a layer of shortcrust pastry and covering the edges of the mold about 8-9 inches.
Then roll out a layer of blackberry jam adding some pine nuts here and there.
Then I put the slices of sponge cake, wet with alchermes, spread more blackberry jam and the pine nuts, and cover everything with the frangipane cream, leveling it well.
IF YOU WANT TO PREPARE THE SPONGE CAKE here is the recipe → https://blog.giallozafferano.it/asilannablu/pan-di-spagna-ricetta-base/
All that remains is to bake the SPINSTER’S CAKE at 340°F for about 40/45 minutes, but always check!!!!!!!!!!!
When it’s cool, I sprinkle the spinster’s cake with powdered sugar and eat it!
It’s a cake that requires a lot of cooling time and is even better the next day!
Enjoy your meal! Annalisa
SO…..
I DEFINITELY PUT MORE BLACKBERRY JAM than the recipe I read
I PUT FEWER PINE NUTS
I SURELY PUT PURE ALCHERMES MAYBE I COULD HAVE DILUTED IT BUT I SWEAR I DIDN’T FEEL IT AT THE TIME OF THE TASTING
DEFINITELY, THE SHORTCRUST PASTRY, ESPECIALLY AT THE BASE, IS TOO THICK, but… tasting the Spinster’s Cake the next day, it’s not that thick because there are more textures, and this more structured base fits well!
Start browsing my blog and read the LIST OF ALL RECIPES!
SOURCE
Pope’s photo here
recipe but then made my way read here
