sf > wrote:

>On Tue, 31 May 2011 18:05:42 +0200, "Giusi" >
>wrote:
-snip-

>> SF you should make the torcolo cake from Umbria "breakfast of Umbrians". My
>> student made it yesterday and it came out beautifully even though she was a
>> bit slapdash in the approach. I feared but for nothing. It stays moist a
>> long time and has olive oil for fat in it, so it's HEALTH FOOD.

-snip-
>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?

Umbrians are a lot after me own heart, apparently-

Re; Breakfast of Umbrians- *cake* -- but that isn't enough. ..
This bit helps-- a no-nonsense way of storing cake;
"If it starts to dry out, which it does because it is stored with only
a clean napkin or kitchen towel to keep flies off it "
But it was the next line that made me respect the Umbrian masses;
"they dip it into sweet wine, like vin santo or into whatever liquor
they’re drinking. "

It is too hot to bake this afternoon-- but I think instead of mowing
the lawn I'm going to turn up the AC & bake this to accompany my
watermelon/rhubarb sorbet this evening. . . and my coffee [or wine?]
tomorrow morning.

Jim