Bottega - Michael Chiarello [85]
Wine Pairing: Late-harvest Sauvignon Blanc or ice-cold limoncello
LIMONCELLO FIGS
18 to 24 Black Mission figs
1 cup Lavender Limoncello or store-bought
½ lemon, sliced
¼ cup fresh lemon juice (about 1 lemon)
Fresh ginger, peeled and sliced into 10 to 12 dime-size coins
1 empty vanilla bean pod (see Chef’s Note)
½ cup filtered water
½ cup sugar
1 cinnamon stick
1 clove
4 juniper berries (optional)
Pinch of sea salt, preferably gray salt
SEMOLINA-ALMOND TORTE
1½ cups granulated sugar
8 ounces almond paste, broken into pieces
1 cup (2 sticks) plus 2 tablespoons unsalted butter at room temperature
1 teaspoon vanilla or almond extract
6 large eggs at room temperature
¼ cup fine-ground semolina
¼ cup almond flour
2/3 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon kosher salt
MASCARPONE CRÈME
½ cup mascarpone
½ cup Crème Fraîche
½ cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
FROSTED ALMONDS
½ cup sugar
1/3 cup water
1½ cups sliced almonds
Pinch of sea salt or kosher salt
FOR THE FIGS: Preheat the oven to 350°F. Put the figs in a large ovenproof sauté pan or stockpot. Add the limoncello, lemon slices, lemon juice, ginger, vanilla bean pod, water, sugar, cinnamon, clove, juniper berries (if using), and sea salt. Bring the mixture to a simmer over medium-high heat, then cover the pan with aluminum foil and transfer to the oven. Bake until the figs are tender but not too soft, about 30 minutes. Remove from the oven. Using a slotted spoon, transfer the figs to a bowl and set aside. Strain the liquid through a fine-mesh sieve and return to the pan. Bring to a simmer over medium-high heat and cook to reduce to about 1 cup, about 7 minutes.
FOR THE TORTE: Preheat the oven to 350°F. Coat a 10-inch cake pan or a 9-by-5-inch loaf pan with vegetable-oil spray, then line with parchment paper. Coat the parchment paper with vegetable-oil spray. Pour 1/4 cup of the sugar into the pan and tilt to coat the bottom and sides. Knock out the excess sugar.
In a stand mixer fitted with the paddle attachment, combine the almond paste and the remaining 11/4 cups sugar. Beat on medium-low speed until the paste is pulverized and completely mixed with the sugar, about 5 minutes. Don’t shortchange this mixing time, or the almond paste will sink to the bottom of the cake during baking.
Add the butter and cream it and the paste mixture until light and fluffy, 2 to 3 minutes, stopping to scrape down the bowl once or twice. Reduce the mixer speed to low and add the vanilla. Add the eggs one at a time, stopping to scrape down the bowl after every addition. Beat for 2 minutes after the last egg has been added.
In a separate bowl, combine the semolina, almond flour, all-purpose flour, baking powder, and salt. Whisk to blend. With the mixer on low speed, add all the dry ingredients at once to the wet ingredients and beat until blended.
Remove the bowl from the stand mixer and with a spatula give it a few turns, scraping the bowl to make sure no dry ingredients are hiding at the bottom. Pour the batter into the prepared pan, scraping out the bowl. Spread the batter evenly in the pan and give the pan a light tap on the counter to coax any air bubbles from the batter.
Bake for about 40 minutes (rotating the pan after 25 minutes), or until the cake is golden brown and has pulled slightly away from the sides of the pan. Remove from the oven and let cool on a wire rack for 1 hour.
FOR THE CRÈME: Because of the high fat content of the mascarpone, this whips up faster than whipped cream, so have the other ingredients measured and ready before you start. In the bowl of a stand mixer fitted with the paddle attachment, beat the mascarpone for 20 to 30 seconds. Remove the paddle, fit the mixer with the whisk attachment, and add the crème fraiche and heavy cream. Continue to whisk while gradually adding the sugar, and then the vanilla. Whisk until the mixture has the texture of whipped cream and soft peaks form. Set aside.
FOR THE ALMONDS: Preheat the oven to 325°F. In a medium bowl,