These are Christmas cakes with an aniseed aroma and when they are just made they are deliciously soft and when they get hard loved by grandmas and hated by kids
All Sienese remember the cavallucci cakes being kept for months in glass jars until they became hard as rocks and where usually offered by grandmas for the afternoon snack. A nightmare which in the end kept this delicious cake from Christmas tables. The secret was to make few of them and eat them straight away. They are extraordinarily delicious, especially if matched with ricotta or whipped cream but please don’t keep them for months in glass jars!
Here below you find the recipe belonging to Patrizia Cenni patisseur at Fattoria del Colle, who every morning serves guests wonderful home baked cakes according to local tradition.
Read the recipe below!
325 g of flour, 4 g of ammonia, 100 g of candied cedar, 100 g of candied orange, 150 g of shelled walnuts, 10 g of aniseed
seeds, a teaspoon of acacia honey, 5 g of powdered mixed spices (nutmeg, cinnamon, coriander, cloves), 250 g of caster sugar, 150 ml of water, some butter and a spoon of vanilla
Mince the candies into small pieces, put them in a bowl with most of the flour, the ammonia and the walnuts minced into larger pieces, then add the spices and the aniseed. In a pan, on a low flame put the water, the sugar and the honey, let boil for 4 minutes. As soon as the liquid has cooled add it to the other ingredients, mix well stirring continuously for a few minutes. Divide the mixture into many small balls the size of a mandarin, put them on a greased and floured baking tray and cook for 10-15 minutes in the oven at 150°C. The cavallucci must be removed when they are still light in colour.
Advise for gluttons by Donatella Cinelli Colombini