Do you know the ZONCLADA? It is an ancient medieval cake originating from the city of Treviso. It was considered the cake of great occasions!
Crunchy on the outside and creamy on the inside. The short pastry encloses a ricotta filling topped with dried, candied fruit and cinnamon.
We prepared it with Antico Molino Rosso stone-ground, fibre-rich organic semiwholemeal flour type 2.
- Preparation: 30 minutes
- Dosage: 10 people
- Difficulty: Medium
- Baking time:40 minutes
Follow the recipe of our Health Food Coach Vanessa Lorenzetti:
INGREDIENTS
For the shortcrust pastry
- 330 gr di farina tipo 2
- 165 g of soft butter at room temperature (or 100 g of sunflower seed oil)
- 1 whole egg (medium size)
- 2 egg yolks (small size)
- 130 g of granulated sugar
- 1/2 level teaspoon of baking powder
- grated peel of 1 lemon (alternatively or in addition grated peel of 1 orange)
- 1 pinch of salt
For the filling
- 500 g of ricotta
- 2 eggs
- 40 g of melted butter
- 50 g of sugar
- 50 g of sultanas
- 50 g of candied orange
- 2 teaspoons of ground cinnamon
PROCEDURE
First of all, whip the soft butter with the sugar, flavourings and pinch of salt using an electric whisk or planetary mixer. The mixture should be very creamy, light and frothy. Finally, add the eggs. One at a time, continue to mix with the electric whisk. It is important that before adding the second egg, the previous one is perfectly amalgamated. Proseguire in questo modo fino ad esaurimento uova.
Add the flour previously mixed with sifted baking powder, in one go and with the help of a spatula mix by hand. The dough is soft. This is how it should be and transfer to a pastry board. Knead the dough a little to form a ball, help yourself with the teaspoon of flour to obtain a soft short pastry that comes away from your hands. Place in the fridge (in the lower, cooler part) for a minimum of 40 minutes.
Meanwhile prepare the filling. Soften the sultanas in a small bowl of water, In the bowl of a blender, combine 500 g ricotta with 2 eggs, melted butter, caster sugar, sultanas, cinnamon and orange peel.
Mix the ingredients until smooth. Sprinkle the shortcrust pastry with a little flour, roll it out with a rolling pin on the work surface to a thickness of 4-5 mm and cut out a 28-29 cm disc. Cut out 1 cm wide strips from the cut-outs with a pastry cutter. Line the 24 cm non-stick cake tin with the pastry disc and fill it with the prepared ricotta mixture. You can cover the pastry mould with strips, like a tart. Bake the Zonclada in a hot oven at 180° for about 30-40 minutes. Serve after adequate rest for a few hours.
FOR THIS RECIPE WE USED:
