If you thought you could us molche only to bake some bread, you were completely wrong. This precious gift from nature consists in the pulp leftovers from the olive pressing during the extra virgin olive oil production process.
The molche are the main ingredient of unique flavoured dishes like gnocchi, or they can maybe become an appetizing sauce for a great pasta dish! But there’s more…
Today recipe is a scrumptious cake (you have read right!).
An odd and intense flavoured cake, very rich as well: figs, pine nuts, molche, Garda Trentino extra virgin olive oil. A proper delicacy for the refined palates, ideal during Christmas time as it is so rough and rich in dried fruits.
(for a 18-cm tube pan)
250 gr sugar
3 yolks and 3 egg whites
60 ml Garda Trentino extra virgin olive oil (or seed oil, if you prefer a more neutral flavour)
375 gr 00 flour
a pinch of sultana
5-6 chopped dried figs
a pinch of pine nuts
1 sachet of dried yeast (melted down in a bit of fresh milk)
3 tsp oiled molche
Beat the yolks with the sugar in a bowl until spumy. Add the oil a little at a time, the flour preferably sieved first, the melted yeast, the chopped dried figs and lastly the molche. Stir carefully adding some milk if needed.
Bake at 160° for 40 mins.
The slightly bitter taste of the molche matches perfectly with the sweet dried fruit.
To enjoy a Christmas time with your heart and soul in Garda Trentino… also when eating!