Spicy cake
Instructions
You are in fontana the sifted flour on a work surface, place the chopped butter and a pinch of salt and with the tip of the fingers work the ingredients until the mixture is grainy.
Add the milk, sugar and egg yolk and knead again until a homogeneous mixture that you rest, wrapped in a piece of plastic wrap, in the refrigerator for an hour.
Prepare the filling.
Wash the tomatoes, slice them up and let them drain in a colander for one hour.
Mix in a bowl the spices with 200 g sugar and sifted flour.
Roll out with a rolling pin about 2/3 of the dough and it a mould lined with a diameter of 28-30 cm.
Punzecchiatene the bottom with a fork, lean over a sheet of wax paper, which ricoprirete of pulses or rice, and cook in a hot oven at 220 degrees for 20 minutes, then remove the beans and paper and let cool.
Place then on the bottom half of the tomatoes, sprinkle them with half-prepared wet sugar with a spoonful of vinegar and finish with some butter.
Repeat the procedure with the rest of the ingredients.
Roll out the remaining dough with a pastry cutter, divide the desired shape in many forms and cover the filling.
Distributed on the surface remaining sugar and bake at 180 degrees already hot for 40 minutes.
Serve the sweet cold.
To finish the cake, you can serve it with vanilla ice cream scented with cinnamon.
Ingredients and dosing for 8 persons
- For the dough:
- 500 g of flour
- 250 g of butter
- 8 cl of milk
- 1 egg yolk
- 20 g of sugar
- 1 pinch of salt
- Butter and flour for the baking tin
- For the filling:
- 6 big green tomatoes (about 600 g)
- 250 g of cane
- 2 tablespoons of wine vinegar
- 1 teaspoon of cinnamon powder
- 1/2 teaspoon of ginger powder
- 1 pinch of grated nutmeg
- 1 toe of cloves powder
- 2 tablespoons of flour
- Butter