Schiaccia Briaca – "drunken flatbread"

Ingredients for 1 servings:

• 500 g whole wheat flour
• 75 ml olive oil
• 75 ml sweet wine (Aleatico Passito) or another sweet wine
• 125 ml almond liqueur (Alchermes) or another almond liqueur
• 50 g walnuts, roughly chopped
• 50 g hazelnuts, coarsely chopped
• 50 g almonds, coarsely chopped
• 50 g pine nuts
• 100 g raisins (grapes), red
• 8 g baking powder
• 300 g raw cane sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 1 day 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 day 1 hour 55 minutes

Traditional Christmas cake from the island of Elba, for a 26 cm springform pan

Soak the currants in warm water for 30 minutes. Set aside a few pine nuts and currants for decoration. Mix 100g of flour with the baking powder, nuts, almonds, pine nuts, currants, oil, Aleatico, 2/3 almond liqueur, and 250g raw cane sugar, then stir in the remaining flour. Grease a 26cm springform pan with oil and line the bottom and edges with baking paper. Brush the paper with oil as well. Pour in the batter and cover with pine nuts and currants. Mix the remaining almond liqueur with 2 tablespoons of olive oil and pour over the currants, then sprinkle with the remaining sugar. Bake in a preheated oven at 180°C (top/bottom heat) for approximately 40-50 minutes on the middle rack. Cool and let rest overnight.