This time too, I was tempted by a typical regional recipe, and here is the true bride’s cake or sweet from Imola, a city on the border between Emilia and Romagna.
THE TRUE CAKE of Imola is a little-known cake, or at least I had never heard of it, and it has very well-defined doses, so much so that, like Bolognese ragù, the recipe was registered with the Chamber of Commerce of Bologna on October 29, 2019.
The TRUE CAKE or bride’s cake is the dessert for grand occasions, celebrating family events, with ricotta and almonds as the main ingredients.
Some recipes add cocoa powder, which I personally did not include, but if you wish…
There are so many Italian regional recipes found on the blog, and among the many, I’ll add my favorites below!
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I have opened a channel of recipes open to everyone and free on WhatsApp, no notifications, and no sound, to which you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 45 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian Regional
- Region: Emilia-Romagna
- Seasonality: All seasons
Ingredients TRUE CAKE or BRIDE’S SWEET FROM IMOLA
- 500 g cow's milk ricotta
- 400 g brown sugar
- 250 g blanched almonds (then toasted in a pan and finely chopped)
- 200 g candied citron (chopped)
- 125 g amaretti
- 8 eggs
- 1 pod vanilla
- 150 ml almond liqueur
- 50 ml alchermes
Tools TRUE CAKE or BRIDE’S SWEET FROM IMOLA
20/22 cm mold
- Molds
- Electric Whisks
- Stand Mixers
- Parchment Paper
- Spatulas
- Piping Bags
- Pans
- Blenders
FOR THE PREPARATION OF THE TRUE CAKE or BRIDE’S SWEET FROM IMOLA
I start the preparation of the TRUE CAKE OR BRIDE’S SWEET FROM IMOLA by toasting the almonds already blanched in a pan or wok: I did it without adding anything, but you can add a drizzle of seed oil if you want.
After roasting them to release all their benefits, I let them cool and chop them with a mixer, adding a few tablespoons of brown sugar taken from the total indicated in the ingredients listed above.
I separate the egg whites from the yolks and whisk the latter with the remaining brown sugar into a light and fluffy foam.
I also whip the egg whites to stiff peaks and set them aside for the moment.
To the light and fluffy yolk and sugar mixture, I add the ricotta, the seeds from the vanilla pod, the candied citron, and the amaretti crumbled with my fingers.
To this mixture, I add the freshly whipped egg whites in several additions, using a spatula and folding from bottom to top.
I grease the bottom of a 22/24 cm round cake pan with a release spray or line it with moistened and wrung-out parchment paper and pour in the mixture, leveling it well with a flexible spatula like a marisa.
I bake at 340°F for about 60 minutes, always checking the cooking and depending on the characteristics of our home oven.
Once cooked, and while the TRUE CAKE or bride’s sweet from Imola is still warm, I brush it with the almond and alchermes liqueur mix.
I let it cool completely before unmolding the cake and then it’s ready for tasting!
The TRUE CAKE or bride’s cake from the city of Imola was very much liked in my home!Enjoy your meal!
AnnalisaIF YOU WANT TO RUIN THE CAKE, OOPS ….speaking for myself, of course! IF YOU WANT TO DECORATE IT, HERE’S THE RECIPE FOR ROYAL ICING
read → https://blog.giallozafferano.it/asilannablu/ricetta-glassa-o-ghiaccia-reale/
