For the shortcrust of rice:
500 g of rice flour
3 whole eggs
200 g of butter
200 g of sugar
For the filling:
200 g of dried figs
80 g pitted prunes
60 g of walnut kernels
60 g of hazelnuts
60 g pine nuts
60 g almonds
60 g of raisins
2 pieces of candied orange peel
1 piece of candied citron
200 g of bitter orange marmalade
30 g of butter
2 tablespoons sugar
Juice of one orange
- This course is: Dolce
- Difficult to prepare: MEDIO
- is a typical course made in: ITALIA
- You should drink:
- The time to prepare this course is: , and cooking time is:
Prepare the shortcrust with rice flour. Mix the rice flour quickly with the softened butter cut into small cubes, add the sugar and mix it into the mixture. Form a fountain in the center and put the eggs previously beaten briefly and the grated rind of a lemon. Mix everything together and once you get a homogeneous mixture make a ball, cover with plastic wrap and let rest in refrigerator for at least 30 minutes.
While the short pastry rest in the refrigerator, prepare the filling. Put the raisins in warm water to which you add a splash of liqueur wine (we used the Passito). Cut into small cubes the dried figs, prunes and candied fruit and place in a large bowl. Blend in a blender walnuts, hazelnuts, pine nuts and almonds in order to obtain a very very coarse flour.
Add the flour to the cubes of dried and candied fruit, drain the raisins and add this too, also puts sugar, jam and juice of an orange. Mix everything.
Take the short pastry leave at room temperature a few minutes, cut into two parts, one larger than the other. Roll out the larger portion, to make it easier put between the dough and the rolling pin a sheet of parchment paper.
Once you have got a sheet with a thickness of about 4 mm line with it for a donut pan previously greased and floured (always with rice flour). Arrange on the bottom of the pan thin slices of apple, cover everything with the stuffing, cover the surface with other apple slices, put some butter and cover with the remaining pastry, which you have always stretched into a sheet with a thickness of 4 mm . With a fork sealed edges of the whole cake and bake for 40-45 minutes at 200° C. Once cooled you can either dust it with powdered sugar or, as we did, we cover it with a disc of caramelized sugar.
I tell you this recipe
This cake was created for my mom as she is celiac, at Christmas time she always watch with eyes wide open all the sweets that gladden the table. The pastry of rice flour has a different texture than the one prepared with wheat flour it is less crisp but the taste is very pleasant. The filling is then tough, reminiscent of the tasty desserts that you eat for holidays in Trentino.
words to remember
shortcrust, rice, celiacs, shortcrust of rice, Christmas
eBook Free - ti racconto una ricetta di Sezze
Tell a recipe to your friends
Twitter: tweet this recipe
Insert a comment
SweetAngel Scrive: 28/11/2013
Davvero bella e sempre interessanti le ricette gluten free!!! Ti va di raccontarmi una ricetta per realizzare una "decorazione mangereccia", da mettere in tavola il giorno di Natale? Sto realizzando una raccolta.. qui trovi i dettagli: http://www.dolcipasticci.it/contest-decoriamo-il-natale-e-buon-compleanno/