This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.
1 kg of flour
400 g raw cane sugar
250 g walnuts
150 g raisins
150 g almonds
200 ml extra virgin olive oil
1 glass of cranberry juice
1 glass of aleatico
1/2 teaspoon vanilla powder
Make a well in the flour and add other dry ingredients, leaving a spoonful of sugar to use for dusting the crushes.
Mix basting with the aleatico long enough to obtain a homogeneous paste of a similar texture to the dough for the dumplings.
Divide the dough into three parts and bake in greased and floured cake pans.
Bake at 180° C for 30-40 minutes and to a third of cooking sprinkle with sugar kept aside and pour the cranberry juice.
Beautiful and fragrant ...
(Ricetta di Elisabeth de Souza Nunes, pubblicata su aam Terra Nuova n.239, Maggio 2009)
Si tratta di una ricetta tradizionale dell'Isola d'Elba.