Putitza (Christmas cake from Trieste )
Dessert
Young
12 people
Sergio Boschetto, Galliano Rosset, Amedeo Sandri
About 100 Minutes
Ingredients:
600 g white flour
150 g walnuts
About 150 g butter
50 g raisins
50 g shelled and peeled almonds
30 g candied citron
30 g candied orange peel
25 g yeast
5 eggs
Granulated sugar
2 lemon and 1 orange
Breadcrumbs
Grappa
Milk
Salt
150 g walnuts
About 150 g butter
50 g raisins
50 g shelled and peeled almonds
30 g candied citron
30 g candied orange peel
25 g yeast
5 eggs
Granulated sugar
2 lemon and 1 orange
Breadcrumbs
Grappa
Milk
Salt
Preparation:
Combine a little flour with the yeast dissolved in a few tablespoons of warm milk and knead.
Wrap the loaf in a towel and let rise in a warm place.
When the dough doubled s ts original size, add the remaining flour, three whole eggs, 100 g of sugar, 80 g melted and warm butter, a pinch of salt and the grated yellow peel of a lemon.
Join some warm milk to obtain a paste of the right consistency.
Soaking raisins in warm water, then drain and sprinkle generously with Grappa.
Chop the walnuts, almonds, candied citron and orange finely and pour them in a bowl.
Combine the pinenuts, grated yellow zest of the orange and the remaining lemon, raisins and a couple of tablespoons breadcrumbs (previously fried in 50 g butter).
Stir well the ingredients, then add an egg yolk and a perfectly beaten egg white with a pinch of salt.
Roll out the dough into a sheet (half a centimeter thick), pour the filling on it, leaving a 2 centimeter gap from all edges, fold it back on itself, put the roll into a buttered and floured tin, form a spiral as if it were the shell of a snail.
Lay some beaten egg yolk on the surface, sprinkle with sugar and bake the cake in a preheated oven at 180° for about 40 minutes. Let cool and serve.
Wrap the loaf in a towel and let rise in a warm place.
When the dough doubled s ts original size, add the remaining flour, three whole eggs, 100 g of sugar, 80 g melted and warm butter, a pinch of salt and the grated yellow peel of a lemon.
Join some warm milk to obtain a paste of the right consistency.
Soaking raisins in warm water, then drain and sprinkle generously with Grappa.
Chop the walnuts, almonds, candied citron and orange finely and pour them in a bowl.
Combine the pinenuts, grated yellow zest of the orange and the remaining lemon, raisins and a couple of tablespoons breadcrumbs (previously fried in 50 g butter).
Stir well the ingredients, then add an egg yolk and a perfectly beaten egg white with a pinch of salt.
Roll out the dough into a sheet (half a centimeter thick), pour the filling on it, leaving a 2 centimeter gap from all edges, fold it back on itself, put the roll into a buttered and floured tin, form a spiral as if it were the shell of a snail.
Lay some beaten egg yolk on the surface, sprinkle with sugar and bake the cake in a preheated oven at 180° for about 40 minutes. Let cool and serve.
Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".
Notes:
The "Putitza" or "Pulizza" is the typical cake during Christmas time:it is traditionally prepared at home with your family during Advent.
