Are you ready for another baking season?
Have you already turned the oven on?
Ok maybe it’s a little hearlier, here at least, where the temperatures are high again after a couple of rainy days.
But I want to be optimistic this year ( yes, my year starts in September, no matter what the calendar says!) : I want to be optimist about the school’s reopening, about the diet, about all this pandemic thing.
While I am bathing in all this optimism I share with you an old and very typical recipe from Emilia Romagna: it’s a cake made with spinach.
Don’t get picky, I bet you eat carrot cakes and chocolate/ zucchini muffins!
It’s very tasty and for sure it’s something to speak about if you serve it to guests!
It comes from Modena, you might have heard of this city because of balsamic vinegar and Ferrari! 🙂
Recipe is simple, it asks for Sassolino, a liquor from Modena; if you can’t find it you can use another aniseed liquor like Ouzo.
Erbazzone dolce – sweet spinach cake.
For the dough:
- 250 g all purpose flour
- 150 g butter
- 100 g butter
- 2 yolks
For the filing:
- 300 g ricotta cheese
- 200 g boiled and well drained spinach, finely chopped
- 100 g italian amaretto biscuits finely crushed
- 100 g almond meal
- 60 g sugar
- 1 small glass aniseed liquor
- Beat butter and sugar for the pastry, when the sugar is melted add the yolk, beat again and add flour.Knead just the time needed to incorporate the flour.Cover in cling film and let it rest in fridge at lest one hour.
- Mix all the ingredient for the filling in a bowl.
- Spread the dough and cover a baking pan, keeping some pastry to make the crostata lattice.Pour the filling into the pastry, make the stripes to make the lattice and bake at 360°C for about 1 hour.This cake can be freezed.