Preparation:
Brush large baking sheet with 1 tablespoon soft butter.
In large shallow bowl, combine all-purpose flour, cake flour, salt, baking
powder, baking soda, granulated sugar and lemon zest. Blend thoroughly with
hands or with fork. Rub in butter, using fingertips, until mixture resembles
coarse meal.
Stir egg, vanilla and milk together. Make well in middle of dry ingredients
and add liquids. Gradually work in dry ingredients, tossing with fork. (This
thoroughly moistens dough. Beating makes dough tough. Dough should be lumpy,
sticky and moist.) Gather and turn dough onto generously floured surface.
Lightly flour hands. Pat dough out to form 13x8-inch rectangle.
Place on prepared baking sheet. Dab homemade tart jam down center of dough
in about 2-inch wide ribbon. Fold 2 flaps of pastry lengthwise over filling,
overlapping slightly. Pinch seams together. To prevent jam from oozing,
pinch ends together. Sprinkle top with pearl sugar.
Bake on center rack of 350¡F oven for 25 minutes. Reduce heat to 250¡F and
bake for another 25 minutes. Cool slightly. Cut into 1/2- to 3/4-inch thick
slices and serve warm or at room temperature.
Makes 8 servings.
Bake fruit jam in center of Modena crumbling cake and you have a sweet
called ciambelle. This long, low cake tastes like a cross between a soft,
filled cookie and a sweet biscuit. Although best eaten within several hours
of baking, it keeps two days if tightly wrapped and stored in the
refrigerator. |
