This is tipical chrismas cake of my city: Ferrara (Italy)Ingredients
- Flour 1000g / 35 oz
- Baking powder 16g /0.5 oz
- Milk 300-400 ml
- Sugar 400g / 14 oz
- Currant 400g / 14 oz
- Patty fruit 400g / 14 oz
- Plum jam 400g / 14 oz
- Cacoa 400g / 14 oz
- Almonds (better with skin) 400g / 14 oz
- Dark chocolate 1000g / 35 oz (about 100g / 3.5 oz every certosino)
- No pan (10 certosinos)
- Oven 160°C / 330 F, static, central/bottom level
- 75-80 minutes
- Place currant into warm water ed let hydrate some minutes
- Mix powders (flour, baking powder, sugar and cocoa)
- Add almonds, plum jam, patty fruit and currant
- Mix very well
- Add milk to make the mix wet and pasty (too much milk make the mix too soft and certosino wilt itself while cooking)
- Mix very well (on a breadboard)
- Cut and split into 10 parts
- With every part make with hands a little dome (to work better grease your hand with a bit if oil)
- Place every dome on a oven platen
- Place in oven and bake (certosinos became very compact)
- Let rest 7 or more days on a fresh and dry place
- Glaze every certosino with about 100g / 3.5 oz of (melted) dark chocolate
Note
- This recipe is for 10 certosinos, but is very simple to adapt it for any number of certosinos (with a base of 100g/3.5 oz of flour for every certosino ) (4 certosinos in these photes)
- Every certosino can preserve a lot, even 2 months
