Once again, I was tempted by a typical regional recipe, and here is the true cake or wedding cake of Imola, a city on the border between Emilia and Romagna.
THE TRUE CAKE of Imola is a little-known dessert, or at least I had never heard of it, and it has very well-defined quantities, just like the Bolognese ragù, with the recipe filed with the Chamber of Commerce of Bologna on October 29, 2019.
The TRUE CAKE or wedding cake is the dessert for special occasions, celebrating family events with its main ingredients, ricotta and almonds.
Some recipes include the addition of cocoa powder, which I personally did not use, but if you wish…
There are many Italian regional recipes on the blog, and among many, I will add below those I prefer!
I have opened a channel of recipes open to everyone and free on WhatsApp, no notifications, no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F, and every day, you can read a sweet and a savory recipe!
- Difficulty: Medium
- Cost: Medium
- Preparation time: 45 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Emilia-Romagna
- Seasonality: All seasons
Ingredients TRUE CAKE or WEDDING CAKE FROM IMOLA
- 1 lb cow's milk ricotta
- 2 cups brown sugar
- 2 cups peeled almonds (toasted in a pan and finely chopped)
- 1 cup candied citron (chopped)
- 4 oz amaretti
- 8 eggs
- 1 pod vanilla
- 5 fl oz almond liqueur
- 2 fl oz alchermes
Tools TRUE CAKE or WEDDING CAKE FROM IMOLA
Pan 8-9 inches
- Baking Pans
- Electric Whisks
- Stand Mixers
- Parchment Paper
- Spatulas
- Pastry Bags
- Pans
- Mixers
FOR THE PREPARATION OF THE TRUE CAKE or WEDDING CAKE FROM IMOLA
I start preparing the TRUE CAKE or WEDDING CAKE FROM IMOLA by toasting the almonds already peeled in a pan or wok: I did it without adding anything, but if you wish, add a drizzle of seed oil.
After toasting 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 above.
I separate egg whites and yolks and beat the latter into a light and fluffy foam with the remaining brown sugar.
I also whip the egg whites until stiff and set them aside for now.
To the yolk and sugar mixture, I add the ricotta, the seeds from the vanilla pod, the candied citron, and the crumbled amaretti with my fingers.
To this mixture, I add in several batches, with a spatula and upward movements, the egg whites just whipped with electric whisks.
I grease the bottom of the circular pan 9 inches with release agent or line it with wet and squeezed parchment paper, and pour the mixture, leveling it well with a flexible spatula like a marisa.
I bake at 338°F for about 60 minutes, always checking the cooking and depending on the characteristics of our home oven.
When baking is complete and the TRUE CAKE or wedding cake of Imola is still warm, I brush it with a mix of almond and alchermes liqueurs.
I let it cool completely before unmolding the cake, and it’s ready to taste!
The TRUE CAKE or wedding cake of the city of Imola was very much liked at home!Enjoy your meal!
AnnalisaIF YOU WANT TO RUIN THE CAKE OOPS… I mean, clearly for me! IF YOU WANT TO DECORATE IT, HERE’S THE RECIPE FOR ROYAL ICING
read → https://blog.giallozafferano.it/asilannablu/ricetta-glassa-o-ghiaccia-reale/
