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Preheat oven to 350°F. Butter and flour an 8½ inch spring form pan. Spread almonds in a baking pan and bake for 5-8 minutes, until golden brown. Let cool and chop coarsely. Increase oven to 375°F.
This old world recipe has its origins in the Lenten, Advent or any other fasting season. “Cucina di Magro”, or lean cooking is considered the diet for these fasting seasons, and the Fig and nut cake goes well as the fruits and nuts are associated with Lent. An extremely thin slice of the Frustingolo is all that is needed to end the meal.
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