On Tue, 31 May 2011 19:08:53 +0200, "Giusi" >
wrote:

>
> "sf" > ha scritto nel messaggio
>
> Oh, I just have EVOO on hand... should I
> > buy some regular OO (less flavorful OO) for the cake?
> >
>
> No use the good stuff cuz the taste is part of the punch.
>
> http://www.judithgreenwood.com/think...t-of-umbrians/
> > Just lemon rind, no juice? I'm a lemon freak, can I sneak some lemon
> > juice in there too?
>
>
> No juice. Once you've made the real thing, you can play around, but this is
> a classic and it keeps, precisely because it has balanced oil and moisture.

OK.

> Women make those and they last and last, the tag ends are sometimes used
> instead of savoiardi for tiramisu.

Aha... great idea to use the end for tiramisu! My family loves that,
so if I have leftovers - I'll look for a recipe, didn't see one on
your blog.
>
> This is a small recipe which I cook in a bundt pan, but tou can use a
> cheesecake pan with the tube insert, too. Some of these are enormous,
> 10-14" in diameter and weighing in at pounds. Big families, lots of
> breakfasts. Snacks. Hidden gobbles.
>
I'd have to search for the bundt pan... but I know exactly where my
angel food cake pan is, so I'll use that. Thanks!


--

Today's mighty oak is just yesterday's nut that held its ground.