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The Sicilian Table: Scacce & Stories - Agata’s Recipe

Comfort food, whether it be a way of fulfilling a food desire and therefore satisfying a craving, or having an amazing ability to echo a connection with time, comfort food without a doubt generates contentment.  Preparing a comfort food that elicits a memory from our past is what Marcel Proust called a 'Proustian moment'; the journey of memory on which we go on and through that journey the resurrection of memories of those who cared for us in the past. These are dishes that we remember our mothers and grandmothers preparing - good food served at their tables that convey their love for us. Memories of when we knew beyond question that someone cared for us through the act of placing food in front of us and saying mangia! mangia! (eat!)  In this post, not only am I sharing a recipe for a Sicilian pie typical of the region of Ragusa, but also making a call out for any Sicilian friends out there who would like to be part of a project I am currently working on. More about this lat...
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Torta di Mela e Cotogna (Apple & Quince Cake)



I have been reading through my mother's little recipe book that I wrote about in my last post (click here) and found an apple cake that also uses Lievito Vaniglinato Bertolini, of which I have substituted with Lievito Pane degli Angeli. This cake resembles a tart, but the base is somewhat of a dense cake consistency. The recipe requires apples only, however I have chosen to spread a layer of quince jam before assembling the thin slices of apple.  The recipe for quince jam, can be found here Quince- Mela Cotogna 
Ingredients:

 350g flour
150g sugar
1 sachet Lievito Vaniglinato Bertolini or Lievito Pane degli Angeli (vanilla raising agent 16g in weight)
75g butter
1/2 cup milk
1 egg
1 grated lemon rind 
Quince jam (or jam of choice)
2 apples (I used pink lady)
Icing sugar for dusting
This cake is very simple to make.  In a mixing bowl add all ingredients and mix well until combined. The cake dough will be dense and less buttery.  It will be easy to handle, so rather than rolling it out, you just place it into a well greased tart tray of about 20cm in diameter. With your fingers, press the dough in place trying to achieve the same thickness all around.  Add a layer of jam and then arrange thin slices of apple. Glaze the apples with jam and bake in a moderate oven for 50 minutes.  

Dust with icing sugar.



Enjoy!

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