Cakes With Nuts, Candied Peel, etc., from Siena

Cavallucci Di Siena

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • ½ lb. or a little more of flour
  • ½ lb. of moist sugar
  • ¼ lb. of shelled walnuts
  • 2 ozs. of candied orange peel
  • ½ a teaspoon of anise seed
  • a pinch of mixed spices and grated nutmeg


Put the sugar in a saucepan with ⅓ of its weight of water. Cook till it can be drawn out to a fine thread, and immediately add the nuts, finely chopped, the candied peel, cut in small dice, and the flavouring. Mix thoroughly and pour the mixture on a well-floured board. Mould into little cakes, the shape of an egg, of about inches in length. Sprinkle with flour and bake in a moderate oven, being careful that they do not get too brown.