Today I decided to take you by the hand to take you to my land, to make you discover a recipe of Tradition. I would like to introduce you to a cake with ancient origins, typical of the Veneto: today I will cook for you the Tressian, a dessert prepared with corn and white flour, enriched with apples and dried fruit. It is a kind of stuffed polenta, which is then cooked in the oven.
Video of the Recipe
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Identity Card of the Recipe
- 125 KCal Calories per serving
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Ingrediants
For the dough
- 800 ml of water
- grated rind of untreated lemon
- 10 g of baking powder
- 60 g (1 medium) of eggs
- 100 g of white flour of type 00
- 20 g of almonds
- 40 g of walnuts
- 80 g of sultanas
- 500 g of apples
- 50 g of sugar
- 1 pinch of coarse salt
- 170 g of precooked cornmeal or 210 g of yellow cornmeal
- 200 ml of milk
To gild
- 20 g of brown sugar
- 2 tablespoons of extra virgin olive oil
Materials Needed
- Large saucepan with lid
- Ladle
- Food cutting board
- Knife
- Bowl
- Rectangular pan
- Baking paper
- Small bowl
- Precision balance
- Grater
- Sieve
- Whip
Preparation
- First, prepare the polenta. Pour the water and milk into a large saucepan, then bring to the boil. As soon as it starts to boil, add the coarse salt and pour in 170 g of precooked cornmeal (or 210g of classic cornmeal), continuing to mix. with a whisk to avoid lumps As soon as the polenta begins to thicken, add the sugar and cook for 5 minutes.
Did you know that
In this recipe we used precooked cornmeal to speed up the time. The original recipe, on the other hand, foresees the use of classic corn flour: in this case, in addition to increasing the doses (210 g), it is necessary to cook the polenta for at least one hour.- In the meantime, soak the raisins in hot water and coarsely chop the dried fruit (almonds and walnuts) with a knife. Those who wish can enrich the dessert with dried apricots, dried plums, dried figs, citrons or pine nuts.
- Turn the soft polenta over into a very large bowl, so that it gets warm.
- Peel the apples and cut them into very small pieces. Add the dried fruit, apples, raisins and grated lemon zest to the polenta, mixing thoroughly.
- Wait about ten minutes, then add the egg, white flour and sifted yeast.
Did you know that
some Tressian Veneto recipes suggest letting the polenta cool completely before adding the other ingredients. In this version, the polenta must be prepared firmer and must be passed through a sieve. Personally, I prefer the version I suggested in this video, much more practical and simple.- Turn on the oven at 180 ° C.
- Line a rectangular pan with moistened parchment paper, then pour the mixture into the pan, leveling with a wooden spoon.
- Oil the surface with 2 tablespoons of extra virgin olive oil and sprinkle the cake with brown sugar. Bake the cake at 180 ° C for about 1 hour.
- Remove the cake from the oven and allow to cool completely before cutting into slices or cubes.
Alice's comment - PersonalCooker
And these are the bites of Tressian Veneto. I love to discover the typical recipes of the various countries: I hope that you too have been able to enjoy a typical dessert from my area.Nutritional values and Health Comment on the recipe
The cake with corn flour, apples and dried fruit (Tressian) is a low-calorie dessert, rich in polyunsaturated and essential fatty acids, rich in fiber and low in cholesterol. For all these nutritional characteristics, the cake with corn flour, apples and dried fruit (Tressian) is certainly suitable for the "diet" of hypercholesterolemic and, appropriately contextualized, also for the diet of the subject in calorie restriction. The average portion of Cake with corn flour, apples and nuts (Tressian) is about 80-90g (100-115kcal).
