Ingredients
for six
350 grams (about 12 1/3 ounces) flour
3 eggs
100 grams (about 3 1/2 ounces) sugar
30 grams (about 1 ounce) butter
a pinch of salt
a pinch of cinnamon
Orange [zest]
Lemon [zest]
Candied orange peel, cut into small pieces [optional]
25 grams (about 4/5 of an ounce) Brewer's yeast
Original Italian text
Per sei
Farina, grammi 350
Uova, tre
Zucchero, grammi 100
Burro, grammi 30
Sale, un pizzico
Cannella, un pizzico
Arancia
Liomone
Lievita di birra, grammi 25
Directions
Dissolve in a cup brewer's yeast with two fingers of lukewarm water, and with a teaspoon full of two tablespoons flour, so as to obtain a soft leaven dough.
Place the cup and put it in a warm place until the yeast and will have doubled in volume, for which it will take about twenty minutes.
Arrange on a wooden board the flour, eggs, butter, a pinch of salt, the zest of an orange and a lemon and a pinch of cinnamon.
Mix everything well and then add the yeast.
Knead vigorously the dough on the wooden board, which will become elastic and velvety; then add the sugar and process a little longer the dough. You can enrich the cake with candied orange peel cut into small pieces after you put sugar.
Grease a baking pan with high sides with a diameter of eight inches, and let the dough rest in a warm place for 3 to 4 hours.
When the dough has risen to the top of the pan, place the cake in the oven, first at a higher temperature, and then lower it so that the interior of the cake will cook well. The cooking time required and about three quarters of an hour.
Original Italian text
Sciogliete in una tazza il lievito di birra con due dita d'acqua appena tiepida, e con un cucchiaino amalgamteci due cucchiaiate colme di farina, in modo da ottenere una pasta piuttosto molle. Cprite la tazza e mettetela in luogo tiepido fino e che il lievito avra raddoppiato di volume, per il che occorreranno circa venti minuti.
Disponete sulla tavola di cucina la farina, le uova, il burro, un pizzico di sale, le bucce raschiate dell'arancia e del limone e un pizzico di cannella.
Impastate bene tutto e poi aggiungete il lievito. Sbattele n energicamente la pasta sulla tavola, fino a che sara c diventata elastica e vellutata; uniteci allora lo s zucchero e lavorate ancora un poco la pasta.
Imburrate una teglia a bordi alti del diametro di venti centimetri, disponeteci la pasta e mettetela a lievitare per tre o quattre ore in lugo tiepido.
Quando la pasta vara raggiunto il bordo della teglia, passate la torta in forno, che dovra c essere da prima piuttosto gaio; mon mano pero che la cottura progredisce diminuite un po l'intesita del calore, affinche la torta possa cuocere bene nell interno senza colorire troppo all esterno. Il tempo di cottura occorrente e di circa tre quarti d'ora.
Potete arricchire la torta con una cucciaiata di scorzetta d'arancia candita ritagliata in filettini che cercherete di distribuire uniformente nella massa della pasta dopo che avrete messo lo zucchero.
Notes
The recipe in this entry was taken from "Il Piccolo Talismano Della Felicita" by Ada Boni (1929).... The following text comes from Wikipedia, the free encyclopedia: "Il talismano della felicita" (The Talisman of Happiness in English), written by magazine editor Ada Boni and published by Italian publishing house Editore Colombo, is a well-known Italian cookbook originally published in 1929. It is believed to be the first Italian cookbook specifically targeted to housewives, and along with the work of Pellegrino Artusi and Editoriale Domus' Il cucchiaio d'argento is considered one of the defining recipe and cooking-advice collections in Italian cuisine. The standard edition is 1054 pages long and was last reissued in 1999; it was also available in an abridged version known as Il piccolo Talismano from the same publisher. An extremely abridged translation, translated by Matilde La Rosa, who also added some "American-style" Italian recipes, with an introduction and glossary by Romance linguist Mario Pei, was published in 1950 as The Talisman Italian Cookbook: Italy's Bestselling Cookbook Adapted for American Kitchens (Crown/Random House, 1950). La Rosa and Pei decided to leave out recipes that were not of Italian origin for the American edition, and also added a few Italian-American recipes that were felt at the time to be necessary in an Italian cookbook. The La Rosa translation is now out of print...." Photo: Mary Melfi.
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