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City Palate Recipe: Almond Citrus Ricotta Cake

Desserts

Cavallucci

May/Jun 2008

3 3/4 c. all-purpose flour
1 t. baking powder
1/2 t. each ground anise seed, coriander seed and cinnamon
1/2 c. walnut pieces, chopped to medium coarseness
1/4 c. candied orange peel, finely diced (or dried apricots)
1 c. granulated sugar
1/3 c. runny honey
3/4 c. cold water

Preheat oven to 350°F. Line an 11” x 17” baking sheet with parchment paper. In a large mixing bowl, combine flour, baking powder and spices and mix well. Add walnuts and candied fruit and toss to combine, breaking up any sticky clumps of fruit with your floured fingers.

In a saucepan, combine sugar, honey and water. Stir and heat gently to dissolve sugar, then boil to the “thread” stage, or until the mixture reaches 230°F on a candy thermometer.

Pour the hot syrup into the flour mixture and stir well to combine. The dough should be firm and warm. Break off pieces of dough to form 1-inch balls. Place balls of dough 2-inch apart on a baking sheet, flattening each ball into a disk ½-inch thick. Bake at 350°F for about 20 minutes until cookies are puffed and set and are just starting to change colour. Do not let cookies brown. Cool. Makes about 24 cookies.