This typical Christmas fig cake from the Marche region is not codified, each family has its own version, there are up to 22 variations from north to south of the area, and each location calls it differently: Frustingo, Fristingo, Frostengo, Pistingo or Brostengo.
This is the version I found in the recipe book of Aunt Helia. It is from an old cooking magazine. Like all old-style desserts, it keeps well for days.
Fristingo - Christmans fig cake
- Preparation time: 20 minutes + resting time
- For 10 people
- Difficulty: Easy
- Ingredients
- 340g of dried figs
- 80g of sugar
- 110g of almonds
- 130g of walnuts
- 100g of candied fruit
- 100g of all-purpose flour
- 100g of raisins
- 100g of dry steal bread
- 100g of dark chocolate
- 2 small glasses of olive oil
- 1 orange
- 1 espresso coffee
- 30g of grape must
- 30g of anicello liqueur (I use maraschino or rum)
- ½ teaspoon coffee
- ½ teaspoon cinnamon
- For decoration:
- candied fruit, walnuts and almonds to taste
- Instructions
- In a pan with boiling water cook the dried figs for about ten minutes. Drain and chop them finely.
- Chop the walnuts and almonds, leaving only a few for decoration.
- Soak the raisins for ten minutes in hot water.
- Chop the chocolate.
- Soak the bread in water. Drain and squeeze it well.
- Grate the orange peel and cut the pulp into small pieces.
- Cut the candied fruit into cubes.
- Put all the ingredients in a bowl, mix them very well and let the dough rest for about twelve hours.
- Preheat the oven to 350°F.
- Pour the mixture into a buttered and floured pan. Decorate with candied fruit and almond.
- Bake in the oven for about forty minutes.
