Apples and dried fruit, nuts and sugar are the main ingredients for this classic Umbrian cake. The pastry is quite unusual: made with olive oil, flour, sugar and water, it has quite a different texture to butter pastry. The decoration of the cake is where the cook’s imagination takes flight - all kinds of expressions on the ‘snake’s’ face can be created using a few carefully placed ingredients. Some local cooks also add small coloured sweets to the snake, to represent scales. The cake is quite sweet, so should be served thinly sliced, with some chilled, fairly dry dessert wine or some strong coffee.
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