Donut with dried figs, cranberries and walnuts – Italian Cuisine

Donut with dried figs, cranberries and walnuts

1) Chop finely the walnut kernels, put soak the cranberries in warm water for 20 minutes, then drain and dry them on absorbent paper. Hold on 3 figs aside for the decoration and cut the others into chunks.

2) Shelled the eggs in a large bowl, add the brown sugar and mount them lightly with a pair of electric whips. United sunflower oil, mix and add 180 g of sifted buckwheat flour with corn starch and baking powder. Incorporate then the diced figs, the cranberries (keep a dozen aside), the chopped walnuts and a pinch of salt and mix.

3) Butter a 24 cm diameter donut mold with high edges, flour it with the remaining buckwheat flour, pour the dough and level it. Cook the cake in the oven at 180 degrees for 1 hour, then turn it out on a wire rack and let it cool.

4) Dissolve the currant jelly in a saucepan with the lemon juice, unite cranberries and figs kept aside cut into slices, jumbled up gently drain them with a fork and arrange them on the donut. Garnish with the remaining gelatine and let it rest for 30 minutes.


Posted on 04/01/2022


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