"Jim Elbrecht" > ha scritto nel messaggio

"Giusi" >
>>wrote:
> -snip-
>

It stays moist a >>> long time and has olive oil for fat in it, so it's
HEALTH FOOD.

> 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.

Good on you, Jim! You won't be sorry. There are lots of versions of
torcolo, some with yoghurt, some marbled, some glazed, but they are all
basic, dense, moist cakes that do a lot of jobs very well. No light as air
baking powder cloud here, but a substantial bite that holds up and has its
own special flavor.

I was going to suggest to sf that she use her lemon to make a lemon glaze
she could drizzle into part of hers.