Santa Croce Cake

Peel the pears, remove the core, and grate them into a large bowl. Collect all the pulp and juice, which will form the moist base of the mixture. Make sure the consistency is uniform and free of large pieces; proceed immediately to the next step to prevent the pulp from oxidizing excessively.

Melt the butter in a saucepan and cook over medium heat the sliced ​​onion together with the aromatic herbs. If you wish, add the crushed tomatoesLet the herbs soften without burning them: the sauce should be fragrant and slightly golden, not dark. Then strain the sauce to remove any solids.

Pour the strained aromatic butter over the grated pears and mix thoroughly. Distribute it evenly throughout the pulp to flavor it. the mixture and make it richer. Mix until you get a smooth, moist, and shiny mixture, with no dry spots or accumulations of butter on the bottom of the bowl.

Boil the rice in water until it is soft al dente, then drain it well. The grains should be cooked but still firm, because they will finish cooking in the oven. Avoid leaving it too soft or watery: excess moisture would make it the mixture ending too fluid.

Combine the drained rice and theraisins to the seasoned pear pulp. Stir gently to distribute the seeds and fruit without crushing the pears. The mixture It must maintain a soft, moist consistency, with the ingredients already well distributed before the dry ingredients are added.

Incorporate the cornmeal, wheat flour, the day-old bread or crumbled breadsticks, eggs, sugar and spices. If required, add the amaretti cookies crumbled, the slices of fontina and the grappaMix until you obtain a soft, smooth dough that is firm enough to pour without becoming runny.

Butter one cake pan and pour the mixture, leveling it with the back of a tablespoonSpread the batter into an even layer, without pressing it down too much: an even surface will promote even baking. Make sure there are no gaps or fruit buildup along the edges.

Bake at 180°C (356°F) for about an hour and a half. The cake is ready when the surface appears cooked and firm, while the center is firm but still soft. Once done, let it set before serving, so the structure can firm up and the contrast between sweet, salty, and spicy flavors will be more balanced.