Angela's Italian Recipe for Palermo Sweet Fig and Nut Cake


Ingredients:

For the Filling:
8 oz (225 grams) figs
3 oz (75 grams) candied orange peel
2 oz (50 grams) hazelnuts
2 oz (50 grams) unblanched almonds
2 oz (50 grams) fresh walnuts
2 oz (50 grams) raisins
1/4 teaspoon (1.25 ml) ground cloves
4 tablespoons (60 ml) apricot conserve

For the Dough:
1 lb (450 grams) plain white or Italian type "00" flour
1 teaspoon (5 ml) baking powder
8 ounces (225 grams) unsalted butter
Pared rind of 2 lemons
3 ounces (75 grams) superfine sugar
1/4 pint (150 ml) milk
4 large free range eggs, lightly beaten
1 large free range egg, beaten, for glazing

Directions:

Pre-heat the oven to 375° F (190° C).

Grease baking trays. Chop the figs into small pieces and put in a bowl.

Finely chop the candied orange peel, chop the hazelnuts, almonds and walnuts, and add to the figs with the raisins.

Add the cloves and apricot conserve, mix well together, cover and set aside. To make the dough, sift the flour and baking powder into a large bowl.

Rub in the butter until the mixture resembles fine breadcrumbs.

Finely chop the pared lemon rind and stir into the flour with the sugar.

Add the milk and the 4 beaten eggs and mix until a smooth dough is formed. Turn the dough onto a well floured surface and lightly knead until smooth.

Divide the dough in half. Roll out one half of the dough into a 12 inch (30 cm.) round. Spread half of the filling to within 1/2 inch (1 cm.) of the edge.

Roll up like a Swiss roll, making sure that the roll sits on its seam.

Bring the two ends together to form a ring.

Place on the prepared baking tray. Repeat with the remaining piece of dough. Brush with the remaining egg and bake in the oven for 50 minutes until golden brown, firm to the touch and crisp and golden on the bottom. Cool on a wire rack.

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