This is my second attempt with the famous Versilia oven! I am not yet fully able to exploit all its potential, but it doesn’t matter if sometimes the bottom gets slightly tanned due to a flame kept too high, because continuous use will allow me to familiarize more and more, even seeing the first signs of improvement! After all, what pushes me to overcome these small initial difficulties, such as doubting whether to use the small burner rather than the medium one, whether to cook for more or less time, and other things like that, is the certainty of making a qualitative leap in the outcome of my preparations! It will be a bit like going back with memories, to when my grandmother baked sweets from an oven similar to mine, considering that such utensils already existed back then but had almost been forgotten until today! And it is with this sweet thought in my mind that tickles me inside that I start my day well, because there is nothing more beautiful than remembering those you loved also through an object, and giving the family the pleasure of a cake with an authentic taste, which for me is worth more than a thousand words!
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for a 9.5-inch mold:
- 1 1/2 cups All-purpose flour
- 1/4 cup Cornstarch
- 3/4 cup Brown sugar
- 9 tbsp Butter
- 1 Egg
- 4 Egg yolks
- 1 1/2 Lemon juice
- 1 Lemon zest (untreated)
- 2 tbsp Limoncello
- 1/2 oz Sliced almonds
- 1/2 oz Pine nuts
- 1 tsp Baking powder
- 1 tsp Baking soda (level)
- to taste Breadcrumbs
- to taste Powdered sugar
Preparation:
In a bowl, beat the sugar with the whole egg and yolks (fig. 1).
Beat until a light and fluffy mixture is obtained (fig. 2).
Add the previously sifted flour and lemon juice (fig. 3).
Incorporate the melted butter separately, the limoncello, and finally the baking powder and baking soda (fig. 4).
Meanwhile, butter the Versilia oven and coat well with breadcrumbs except for the lid (fig. 5).
Don’t rush this operation, because it will be crucial for the good result of the cake. Pour the batter and sprinkle it with almonds and pine nuts (fig. 6).
Close with its lid, turn on the medium burner of your cooktop, keep it at maximum and place the provided flame spreader. Place the pot, and after 3 minutes, no more, reduce the flame to the lowest. Cook for 35-40 minutes, doing the toothpick test through the holes in the lid. You can anyway open the lid after the first 30 minutes of cooking to check the result (fig. 7).
Turn off and let it cool completely at room temperature inside the pot before unmolding your cake. Serve with powdered sugar.
And voila… your Duke’s ring cake with almonds and pine nuts is ready to be enjoyed!
Enjoy your meal from FeFe’s kitchen!
