Recipe courtesy of Mario Batali
Fruit Cake/Wheat Cream: Presnitz/Budino di Avena
Total:
3 hr 50 min
Active:
30 min
Level:
Intermediate
Total:
3 hr 50 min
Active:
30 min
Level:
Intermediate

Ingredients

  • 1 cup flour
  • 1/2 cup butter
  • 1 egg and 3 yolks
  • 1/2 cup sugar
  • 1/2 cup raisins, rehydrated in 1/4 cup rum
  • 1/4 cup chopped walnuts
  • 1/4 cup chopped pine nuts
  • 1/4 cup chopped candied orange peel
  • 1/4 cup bread crumbs
  • 2 crushed cloves
  • Pinch freshly grated nutmeg
  • Pinch cinnamon
Wheat Cream:
  • 4 apples, cored and cut into chunks
  • 1/4 cup currant marmellata, recipe follows
  • 2 tablespoons sugar
  • 1 tablespoon butter, cut into chunks
Currant Marmellata:
  • 2 cups granulated sugar
  • 1 cup water
  • 2 pints currants
  • Pinch salt

Directions

In a large bowl, combine the flour, butter, 1 egg, 1 yolk, the sugar, knead the mixture, and form the mixture into a ball. Cover and let sit for 1 hour.

In a separate bowl, combine 1 egg yolk, the raisins, walnuts, pine nuts, candied peels, bread crumbs, cloves, nutmeg and cinnamon and stir well. Set aside for 1 hour.

Preheat the oven to 425 degrees F.

Roll the dough out to 1/4 inch thick with a rolling pin and place the nut and fruit filling in the middle of the dough. Fold the dough over in half, pinch the edges, and brush the outside of the dough with the remaining yolk, beaten. Bake in the oven for 40 minutes.

Wheat Cream:

Preheat the oven to 475 degrees F.

Place the apples in a casserole, making a well in the center of the chunks. Fill the well with the marmellata, sprinkle the apples with the sugar, dot with the butter, and bake in the oven for 20 minutes.

Yield: 6 servings

Currant Marmellata:

In a heavy-bottomed saucepan, combine sugar and 1 cup of water and bring to a boil. Add the currants, and salt, and cook over high heat for 20 minutes, until the berries are tender but not falling apart and the liquid has reduced to a syrupy consistency.

Yield: 1 1/2 cups

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