Sultana Cake
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g powdered sugar
- g wheat flour
- g potato flour (starch)
- g sultana raisins
- g candied peel
- eggs
- lemon zest
- tbsp rum or cognac
Instructions
- Flambe the raisins and candied peel in rum/cognac until the liquor burns off, then dry the fruit.
- Work sugar and yolks with lemon zest half an hour, fold in stiff whites, then gently sift in the flours.
- Add the fruit and rum, pour into a buttered mold, and bake at once so the fruit stays suspended; serve cold.