650 DOLCE FIRENZE (FLORENCE CAKE)
I discovered this dessert in the ancient and beautiful city of flowers,
but as no one has taken the trouble to give it a name, I will venture to
call it Florence Cake. If, due to its humble nature, it does not bring
sufficient honor to such an illustrious city, it will ask your pardon,
saying: “Adopt me as a dish for your family and I will sweeten your
palates at little cost.”
100 grams (about 3-1/2 ounces) of sugar
60 grams (about 2 ounces) of extra fine bread
40 grams (about 1-1/3 ounces) of small sultanas
3 eggs
butter, as needed
1/2 liter (about 1/2 a quart) of milk
lemon zest
Slice the bread thin, toast lightly, butter both sides while still hot,
and place in a bowl decent enough to take to the table. Sprinkle the
sultanas and the grated lemon peel over the sliced bread. Whisk the
eggs in a saucepan together with the sugar and then combine with
the milk. Pour this mixture over the ingredients already in the bowl—
do not stir. To cook, place on the stove with little heat below and
cover with the lid of the Dutch oven, with fire above. Serve hot.
This recipe serves five people.