One of the special treats of our Food & Wine Tours is our small group cooking class at our friend Ernesto Parziani’s restaurant Perbacco. Cooking with Ernesto, as many a guest will attest, is an all day affair, preparing course after course followed by a long, leisurely meal (accompanied by numerous wines). The icing on the cake is often a karaoke session led by Ernesto.
And speaking of icing, last week’s cooking marathon with Ernesto introduced us to a new seasonal dessert, an autumn cake that highlights apples and raisins – Torta d’Autunno. This dessert couldn’t be easier or more delicious. Give it a try and let us know how it came out!
ERNESTO’S TORTA D’AUTUNNO
| INGREDIENTS
3 eggs beaten |
DIRECTIONS
In a mixing bowl add butter and sugar and mix together. Add eggs, raisins, walnuts, lemon zest, pane degli angeli and flour and beat together. Pour into a buttered cake pan. Press apples lengthwise into the batter. Bake at 350° for 30 minutes or until done. |