Candied Ginger, Raspberry Cake – Torta ai Lamponi e Zenzero Candito
Music: Autumn, Paolo Nutini. I love this song, the lyrics are pure poetry, and when he sings “Like these autumn leaves I don’t have nothing to hold” I may actually cry. I think this cake goes very well with the song because candied ginger, while being really sweet, is also terribly melancholy, and it gives raspberries a completely different meaning than usual. A favourite autumn consolation, something you could hold on to.
50 gr butter, melted and cooled
1/2 tsp baking powder
1/2 tsp Fleur de Sel
50 gr flour
30 gr brown sugar
80 gr fresh raspberries
40 gr candied ginger, diced
Sift the flour with the baking powder. In another bowl, beat the egg with the sugar and the salt, until light. Add the melted butter and the rest of the dry ingredients, mixing well but briefly, until just incorporated. Add the raspberries and the candied ginger. Pour the batter into a pan, and bake in a 180° oven for about 30 minutes.