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Jan 7, 2005 12:49 PM

Venetian Christmas cake

  • z

Help! I have lost a treasured recipe that I've used for over 20 years -- if memory serves, it was an adaption by James Beard of a Venetian Christmas cake. It was rich and dense, made with cornmeal or polenta (added dry to the batter), with candied citrus peel, drizzled with orange liqueur, and improved well with age. I have searched all over the web and can confirm that it is not sbrisolana, fregolata, zaleti, or torta del doge, at least not in their traditional forms. Any clues?

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    1. re: summertime

      No, it didn't have yeast. The batter was the texture of drop cookie dough.

      1. re: Zara

        Just stumbled at it in Marcella Hazan's cookbook - Essentials of Italian Cooking. She mentiones James Beard's interest in this cake as well.