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November 27, 2008

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November 27. Day 150.

Thanksgiving has come and gone, and all day yesterday I was recovering.

My update is a little late. But worth it. Because I bring you, gentle reader, the fruits of my asking -- an apple cake produced by Elvira, my mother's Italian boarder.

Light and fluffy, a lustrous rust shade on top and buttery gold inside. And moist -- so incredibly moist.

I took a bite and simply had to ask for this recipe. Here it is:

Torta de Mele

400 grams flour
250 grams sugar
3 eggs
1 stick butter, melted
5 apples, peeled and cut into bitesized pieces
yeast (*details below)
rum or vermouth

Mix eggs and sugar
Fold in flour, then yeast
Fold in melted butter (oil also works, but she used butter for the one I ate and it came out great)
Add rum (didn't say how much, but I'm guessing a generous splash should do it)
Add apples

Bake in a greased glass dish at 350 degrees for 40 minutes

* She uses "pane degli angeli," a vanilla scented yeast she brings with her from Rome. You can find it all over the place online. Since I'm going to make this before it could be delivered, I can post an update about the locally available yeast I used.

Gained: Buon Appetito!
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