PUTANA CAKE
I saw this being made on "The Thirsty Traveler" and think I will make this during Christmas. The name is a little dirty Italian term, I don't know why they call it this.
Provided by ChefRed
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- In a large bowl mix the corn and white flour together.
- Pour milk into a saucepan and bring it to a boil over low heat. Just before it boils add salt.
- Slowly add the flour mixture to the milk, stirring constantly with a whisk.
- Cover the saucepan and let it simmer 15 minutes.
- Remove from heat and stir in the butter.
- Add the raisins, figs, pine nuts, apple slices and Grappa, stir.
- Line baking pan with wax paper, pour mixture into the pan and use a spatula to pat the mixture down.
- Crack egg into a bowl and beat, brush the egg lightly over the top of the cake.
- bake for 1 hour.
Nutrition Facts : Calories 632, Fat 32.1, SaturatedFat 17.4, Cholesterol 108, Sodium 275.4, Carbohydrate 80.9, Fiber 4.1, Sugar 47.4, Protein 10.1
FARMHOUSE SULTANA CAKE
Delicious sultana cake kids and adults will love
Provided by bakingchef15
Time 2h
Yield Makes Slices
Number Of Ingredients 9
Steps:
- Pre-heat oven to 170c, butter and base line a cake tin.
- Sift plain flour, with the mixed spice, and bicarb of soda into a large bowl; stir in wholemeal flour.
- Rub the butter in until it resembles fine breadcrumbs, then add the sultanas and sugar.
- Make a well in the center of the dry ingredients, and add the milk.
- Beat gently until well mixed and of a dropping consistency, add more milk if needed. Turn into prepared tin.
- Bake in center of oven for 1 hour 40min. Until well cooked.
- Turn out onto wire rack.
SPAGHETTI PUTTANESCA
Cook up this classic sauce in one pan, then toss with spaghetti for a simple midweek meal. It's budget-friendly too, making it a great meal for the family
Provided by Esther Clark
Categories Dinner, Pasta, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute.
- Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.
- Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.
Nutrition Facts : Calories 495 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.8 milligram of sodium
OLD-FASHIONED SULTANA CAKE
Make and share this Old-Fashioned Sultana Cake recipe from Food.com.
Provided by Jubes
Categories For Large Groups
Time 1h50m
Yield 1 sultana cake, 14 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 150°C and grease a 20cm square or round cake tin.
- Pick over the sultanas to remove any stem- nothing worse than a crunch in your cake.
- Place sultanas in a saucepan and cover them with cold water. Bring to the boil and then drain off the water. Return sultanas to saucepan.
- Stir in the chopped butter and set aside the sultanas to cool.
- Beat together the eggs, essence and sugar. Then add in the sultanas.
- Add your flour and baking powder to another mixing bowl and aerate with a kitchen whisk (or you can sift them together).
- Stir the flour into the sultana mix.
- Pour into prepared cake tin and bake for 1 1/2 hours.
Nutrition Facts : Calories 356.4, Fat 15.7, SaturatedFat 9.5, Cholesterol 78, Sodium 172.6, Carbohydrate 53.1, Fiber 1.8, Sugar 35.6, Protein 4.1
SULTANA CAKE (SCOTTISH)
Make and share this Sultana Cake (Scottish) recipe from Food.com.
Provided by Millereg
Categories Dessert
Time 55m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Cover the sultanas in water and let them soak overnight.
- Bring the water and sultanas to the boil and then strain off the water.
- Mix in the butter or margarine while the sultanas are still hot.
- Mix in the sugar, beaten eggs and almond essence.
- Sift in the flour and salt and then add in the chopped nuts (if desired).
- Mix well.
- Grease an 8" round baking tin and line the bottom with greased, greaseproof paper (vegetable parchment or waxed paper).
- Pour in the cake mixture and smooth the top.
- Bake in a moderate oven at 350F for 30 minutes.
- Reduce the heat to 300F until the centre is firm to the touch.
- Empty cake from the baking tin and store in an airtight container.
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