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Spongata honey PDF Print
Ricette tipiche - Sicilia

Spongata honey alt

Ingredients: 300 gr 00 flour, 100 grams of biscuits, 150 g sugar, 250 ml of white wine, 50 grams of sugar, 200 grams of honey, 150 grams of walnuts, 150 grams of almonds, 150 gr raisins, 130 grams of pine nuts, 150 grams of candied citron and orange, 50 grams of roasted hazelnuts, 50 ml of Cognac, 100 g butter 10 ml extra virgin olive oil, salt, pepper, nutmeg and sugar veil qb
Method: Serves: 8 people Time: 1 hour 30 minutes plus 24 hours for rest. Change to the mixer almonds, walnuts and hazelnuts until you get a fine chop. Heat the honey with 200 ml of wine, lower the heat to low re-embed and crushed biscuits, a pinch of nutmeg, pepper and a cinnamon one. Combine the chopped almonds, walnuts and hazelnuts, mix well and remove from heat. Add the candied fruit, raisins, pine nuts and Cognac. Allow to cool, then cover with a sheet of paper celofan and let stand until the next day. Prepare the dough: Mix the flour with the wine was left at room temperature, the oil, butter at room temperature, sugar and a pinch of salt. If the dough during processing essre were too hard, add more wine. Roll out the dough into a thin sheet, then get two discs of 28 cm in diameter and have a mold of 26 cm, lined with parchment paper. Fill the pan with the mixture the day before, cover with another disc and seal edges well. Bake the cake at 180 ° C and cook for half an hour. Remove the cake from the oven and let cool. Dust with icing sugar and serve.


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