Woohoo, Ice Saints, you brought it on all right! It’s been raining for the past few days like crazy. In this part of the world, the 11th, 12th and 13th of May are presided over by the three saints, St. Boniface, St. Pancras and St. Servatius that bring us what are most-likely the last cold days of the season (typically, bad weather and cold are the norm of these days). For tomorrow a significant drop in temperature is forecast, so, folks, St. Sophia might be kept busy as well. After that, it’s all roses, right?
Apropos the rain, here’s a funny thing I noticed in Gioia magazine:
I checked the web and I can report that, yes, a Raindrop Cake is a real thing. It seems it’s turning into something quite popular. I find it rather strange though. But who am I to judge? Let people eat whatever they want, I’ll have a slice of my rhubarb pie as soon as it cools down a bit. Wanna see?
This is a great dessert! The ingredients are a no-nonsense and what people usually stock at home. Thus, it’s doable even on the rainiest of days when the last thing you’d want is a run to the store. It’s basically down to butter, sugar, flour, eggs, baking powder and lemon zest plus topping. I use a recipe from this entry by The Wednesday Chef with some tweaks. That recipe never really worked for me as a crostata because for some reason the dough doesn’t get firm enough but I tweak it into a pie that is just marvellous. My version of that recipe would read like this (I hope The Wednesday Chef doesn’t mind):
Preheat your oven to 180°C. Mix together 150 grams of sugar with 150 grams of softened butter. To this add 2 eggs, the grated peel of a lemon, 200 grams of flour (depending, you might need up to 50 grams more) and half a packet of baking powder. Pat the dough out in a buttered spring-form pan and cover the dough with jam of your choice (we sometimes thin the jam with a glug of brandy over low heat before spreading it on the dough). Bake until golden-brown and the jam is bubbling, 30 minutes. Cool to room temperature before eating.
Sometimes, like today, I use fresh fruit instead of jam. Although I was planning to use up the bergamot jam (yes, I’m still in the citrus compulsive-obsessive period) I decided to employ the pretty rhubarb stalks before they withered.
I usually poach the fruit quickly before arranging it on the dough. I tried it several times with either apples, peaches or quinces to a great avail. There’s lots of room for playing with the fruit if you’re willing: you can add vanilla, rose water or spice it up with brandy or cointreau while poaching it). But using jam is plainly and straightforwardly rewarding too.
I couldn’t care less if it rained for another whole day. With a slice of this pie on my plate (and a number of them to follow) I’m on the safe side.