Ingredients
125 grams (about 4-1/2 ounces) rice flour
170 grams (about 6 ounces) sugar
100 grams (about 3-1/2 ounces) butter, melted and cooled
50 grams (about 1-2/3 ounces), blanched sweet almonds
50 grams (about 1 2/3 ounces) hazelnuts, blanched
4 eggs, separated
a touch of vanilla
Original Italian text
Farina di riso, grammi 125
Zucchero, grammi 170
Burro, grammi 100
Mandorle dolci, grammi 50
Nocciuole sgusciate, grammi 50
Uova, N. 4
Odore di vainiglia
Directions
Blanch the hazelnuts and almonds in hot water to remove the skins, and dry.
Grind the nuts to a very fine powder, mix with the rice flour and two tablespoons of the sugar.
Beat together the eggs with the rest of the sugar.
Stir in the nut mixture, mixing vigorously.
Finally ad the cooled melted butter and mix well.
Put the batter in a round mold that is narrow in diameter so that the mixture is four or five fingers deep.
Bake in a moderate oven.
Serve cold.
This recipe serves six to seven people.
Original Italian Text
A questo dolce diamogli un titolo pomposo alla francese, che non sara del tutto demeritato.
Le nocciule (avellane) sbucciatele coll'acqua calda come le mandorle e le une e le altre asciugatele bene al sole o al fuoco. Poi, dopo averle pestate finisime, con fue cuchiaiate del detto zucchero mescolatele alla farina di riso. Lavorate bne le uova col resto dello zucchero, indi versateci dentro la detta miscela e dimenate molto colla frusta il composto. Infine aggiungete il burro liquefatto e tornate a lavorarlo. Ponetelo in uno stampo liscio di forma rotonda e al quanto stretta onde venga alto quattro o cinque dita, e cuoccetelo in forno a moderato calore. Servitelo freddo. Questa dose potra bastare per sei o sette persone.
Notes
The recipe in this entry was taken from "La Scienza in Cucina e L'Arte di Mangiar Bene manuale Pratico per le Famiglie" compilato da Pellegrino Artusi. The book was first published in 1891. Since then many Italian editions have been published. Olga Ragusa's selection of recipes from Pellegrino Artusi's famous cookbook, titled "The Italian Cook Book," can be found in its entirety at www.archive.org (It's free). The University of Toronto recently published a new English edition of Pellegrino Artusi's "Science in the Kitchen and the Art of Eating Well"; many of the recipes in this edition can be found at www.books.google.ca.... P.S. I tried out this recipe and not only is it easy to do, it is also rather tasty for a wheat-free cake. The batter rises, and the look of the cake is pleasant, as is the smell. For those individuals who don't take to wheat flour, this is a cake worth trying. Photo and notes: Mary Melfi. |
