Mangia Bene Pasta
Sicilian Christmas Fig Cake
"Buccellato"
Pastry
6 tablespoons unsalted butter, room temperature
1/2 cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla
3 cups flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
Filling
1 cup dried figs
1/2 cup dried currants or raisins
1/2 cup Marsala or rum
Juice and zest of one orange
1 teaspoon cinnamon
1/8 teaspoon ground cloves (optional)
1/3 cup honey
1/4 cup bittersweet chocolate, coarsely chopped
1/2 cup walnuts
Decoration
Sugar Icing (recipe below)
Chopped pistachios
Colored candy sprinkles (optional)
Candied fruit and marzipan (optional)
(Serves 10 to 12)
To make the pastry:
In the bowl of an electric mixer, combine the butter and sugar.
Add the eggs, milk, and vanilla. Mix until blended.
Add the flour, baking powder, and salt.
Mix until the ingredients form a dough.
Gather the dough into a ball and then flatten into a disk.
Wrap and refrigerate for 3 hours or as long as overnight.
To make the filling:
In a food processor, combine the figs and walnuts. Pulse to chop coarsely.
Transfer to a bowl and stir in the currants or raisins.
Add the Marsala, orange juice and zest, cinnamon, and optional cloves.
Allow the mixture to sit for 2-3 hours to absorb the liquid.
Then stir in the honey, chocolate, and walnuts.
Preheat oven to 375 degrees F.
Grease a large baking sheet.
On a lightly floured surface, shape the dough into a rectangle.
Roll out into an 18 x 9-inch rectangle.
Spoon the filling lengthwise in a 2-inch strip down the center of the dough.
Lift one long side of the dough over the filling.
Fold the other side over the top of the first.
Press to seal.
Gently transfer the log, seam side down, onto the prepared baking sheet.
Bring the ends together to form a ring. Pinch ends together to seal.
With a sharp knife, make a series of decorative slashes on the top.
Bake until golden brown, about 35-40 minutes.
Transfer to a rack and allow to cool on the baking sheet for 10 minutes.
Transfer the cake to the rack to cool completely.
Brush the cake with the sugar icing.
While the icing is still wet, decorate it with chopped pistachios.
Add decorative sprinkles, candied fruit, and/or marzipan, if desired.
Serve at room temperature.
To store, wrap tightly and store at room temperature up to 3 days.
Sugar Icing:
1 cup confectioners' sugar
1/2 teaspoon vanilla
Water
In a small bowl, combine the sugar and vanilla.
Add water a tablespoon at a time, until the icing is smooth.
Icing should be fairly thick but pourable.
Buccellatini
Roll the dough into a sheet 1/4-inch thick.
Cut 3-inch circles with a pastry cutter.
Moisten the edges with water.
Place a teaspoon of filling in the center of each.
Fold the dough over to form half-moons.
Place on a greased baking sheet.
Bake in a 325 degree F. oven for 20-25 minutes.
Remove to a wire rack to cool.
Dust with confectioners' sugar before serving.