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The Sicilian Table: Lo Sfincione

  This is the second edition of The Sicilian Table: Scacce & Stories, and I’m delighted to share a recipe rooted in a bread-based tradition, this time from Palermo: lo sfincione . You would be right in thinking that it doesn’t sit neatly alongside scacce or impanate , even though it carries that same deeply rooted sense of place. Rather, it sits beside them; a reminder that each town has its own expression of something baked, folded, filled, or topped. In Palermo, that expression takes the form of sfincione , a tradition that comes with a story close to my guest contributor’s heart. When Lindsay Marie Morris shared her story with me, it was clear that it wasn’t only about sfincione — the Palermitan-style pizza of Sicily, but also about migration, separation, letters that could no longer be sent, and a love that endured across war and distance. Lindsay begins by tracing her connection to Sicily and the lives lived between two places. Her story unfolds through her grandparents,...
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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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