Romagna Migliaccio (Pig's-Blood Sweet Cake)

Ingredients

• 7 dl milk
• 330 g pig's blood, strained
• 200 g sapa (grape must syrup) or superfine honey
• 100 g peeled sweet almonds
• 100 g sugar
• 80 g very fine breadcrumbs
• 50 g candied fruit
• 50 g butter
• 2 tsp fine spices
• 100 g chocolate
• 1 tsp nutmeg
• 1 strip lemon peel

Instructions

1. Pound the almonds with the diced candied fruit, moistening with milk, and sieve.
2. Boil the milk with lemon peel 10 minutes; melt in the grated chocolate, remove peel and cool slightly.
3. Stir in the strained pig's blood and all remaining ingredients, adding the breadcrumbs last (hold back excess).
4. Cook in a bain-marie, stirring, until a spoon stands upright in it; add more breadcrumbs if needed.
5. Pour into a pasta-matta-lined pan (as No. 639/No. 153), cool fully and cut into diamonds; keep it smooth and moist. Taste before adding sugar if using honey.