Chocolate walnut fig cake with grappa and cardamom cream
Cakes
This moist, rich cake was inspired by a Ligurian (Italian) recipe called "Torta di Noci e Canditi" from Michele Scicolone's book, La Dolce Vita. I used the same proportions of chocolate, eggs, and sugar in the recipe, but changed up the ingredients a bit to showcase my favorites: walnuts, which are traditional, with figs and grappa. For good measure, I also add a dollop of whipped cream spiked with cardamom. One bite and you'll know you've really found the sweet life. [A couple notes on ingredients: It makes a difference to use very soft dried figs; sometimes, though, you end up with tough ones, and in that case, you might want to try plumping the figs first in a bit of warm water. If you do this, make sure to drain and pat dry the figs, though, to avoid excess moisture in the cake. For the grappa, I like to use a lovely citrus tree honey grappa from Nonino Gioiello, but you should use whatever you have on hand; for baking, you do not need an expensive one.]
Share:
0
32
0
Comments