Giuseppe Di Fiore
was a dark and stormy morning, afternoon & Friends of friends, it seemed that everything was going in the wrong direction, nothing of the stars! I have to thank Miss Sartorialist for its tenacity, we would not have otherwise never found the cake with grapes.
Perhaps as a premise is a little too romanticized, but the season is autumn, the sky dark and the rain falls relentlessly. Me and my friend had a pretty good little program for our afternoon of escape, but unfortunately we clashed with a series of hitches that were making me surrender. Fortunately, my Friend has clearly carved in mind the main purpose of our blog and brought me in the right way. Down ... remember the pearls that will never let go.
then I am joining this very simple sweet and dainty.
I let myself be lulled by the sound of rain beating on the windows and put the ingredients together. Preparation 30 minutes, firing 40: everything fits. Welcome my Friend with a smell that warm the heart after a day of work! I never loved the desserts with fruit, but I own a beautiful bunches of grapes that wonderful just waiting to be used, so let's do.
All together: flour, baking powder, little sugar, fresh eggs (my daddy professor farmer who spoils me!) ... and he melted butter. But what I like the liquid and velvety scent that is amalgamating, reluctant at first and then more and more enveloping. The final touch is the grapes: the grapes cut in half and deprived of the bones, mix gently to all.
I let the cake cook slowly in the oven to 180 degrees, while I wait to ring the bell. The mixture should be gilding and simultaneously softens the grapes to blend the cake. Removed from the oven, let cool and sprinkle with powdered sugar and always decorated with a grape cut in four and nestled in the center of the cake.
The flavor is delicate, as imagined, perfect for a rainy autumn afternoon, accompanied by a steaming cup of tea and a chat with her friend's heart.
(from the Encyclopedia of Italian Cooking Cakes Republic of p.. 302)
0 comments:
Post a Comment