While spending October weekend on the beach (yes October, still hot enough to get some sun and enjoy the late summer) and having some treats decided to write my first post and share with you the recipe of this amazing cake.
Schiacca Briaca is a typical desert for the island of Elba. Also called the “drunken cake” thank to the island’s made dessert red wine – Aleatico. You can see the people living there soaking the cake in the wine and eat it this way, don’t be surprised just follow the advice.
Aleatico – this sweet red wine is made from dried Aleatico grapes grown in the Isola D’Elba. The wine is aged at least 6 months to 3 years and characterised by the aroma of roses, notes of berries and lychee. Reportedly the Aleatico wine was favourite drink of Napoleon during his exile on the island.
You can find the cake in every tourist shop on the island, but if you like to experiment you can try the recipe at home.
- 250-300g flour
- 125g sugar
- 70ml Aleatico
- 70ml Alchermes rum
- 70ml rice oil (alternative olive oil)
- 100g raisins
- 100g nuts (walnuts, almonds, pine nuts)
- 1tsp baking powder
- pinch of salt
Leave some raisins, pine nuts and 2tsp sugar for garnish.
Put half of the rum in a bowl, then soak the raisins in it until they become soft and plump (for about 20min). Combine the sifted flour, sugar, baking powder, salt, nuts with the oil, Aleatico wine and half of the rum. Add the well squeezed raisins and mix until combined.
The mixture must be quite crumbling and a little sticky, but be careful not to over mix the dough – it can become hard and chewy.
Cover a baking sheet with baking paper and pour the dough into it, level it and press with hands. Add the remaining raisins, pine nuts and sprinkle with sugar cane the surface, which will give the typical pink crusty top of the “drunken cake”. Bake in preheated and static oven at 180 degrees for 40-45 minutes.
Let it cool and then cut the Schiaccia Briaca into small pieces.