Salted plum cake

2_10278 SALTED TURKEY PLUM CAKE INGREDIENTS for 6 PERSONS 500 g Turkey Breast, 250 g of dried apricots, white onion, a clove of garlic, 2 teaspoons ground cinnamon, a pinch of Saffron stigmas, the juice of 1/2 lemon, 50 g peeled almonds, 2 tablespoons of flower water d? Orange, olive oil, salt, pepper for dough: 3 eggs, 200 g of flour, a sachet of baking powder, 100 g of butter, a dl of fresh cream, 100 g grated Parmigiano Reggiano.

Cut the Turkey Breast into small pieces the size of apricots.

Chop the onion and garlic coarsely and let them FRY in a saucepan to medium flame with 5? 6 tablespoons of olive oil together with meat and apricots.

Add the cinnamon, saffron and lemon juice, salt and pepper.

Put the lid on and cook on medium flame for about 10 minutes, let cool.

Toast the almonds in a pan without added fat.

Let them cool and chop coarsely.

Let the butter soften at room temperature.

Tilted or bumped as in a large bowl with the cream and stir until the eggs, one at a time and then the flour with the baking powder and Parmesan cheese.

Mix well until mixture is smooth and homogeneous.

Heat the oven to 220° c combined with the Turkey mixture and apricots stirring gently with a wooden spoon, add the almonds, perfumed with flower water d? orange.

Put everything into a mold by plumcake on 24-25 cm lined with baking paper and level the surface with a spatula.

Bake the cake and immediately lowered the temperature to 180°, After 10 minutes incidetelo along the surface to allow even cooking and cook for about an hour.

Sfornatelo, let it cool and dessert, turn out.

Place the plum cake in a wooden box of the same size of the mold lined with baking paper and serve in slices.