Torta di Radicchio (Radicchio Cake with White Chocolate Glaze)
Yield
Yield: 8-10 Servings
Ingredients
1 stick (100 grams) softened butter, divided
⅔ cup (125 grams) granulated sugar
1 lemon, zested and juiced
5 ounce (150 grams) head of Radicchio di chioggia (round red radicchio)
3 eggs
1 pinch grated nutmeg (preferably freshly grated from a whole nutmeg rather than pre-ground)
1 teaspoon pure vanilla extract
1 cup (125 grams) all purpose flour
2 teaspoon baking powder
5 ounce (150 grams) white chocolate, in pieces
Instructions
Heat oven to 350° F and prepare a cake tin (8-inches in diameter) by greasing it with a teaspoon of the butter and lining it with baking paper.
Bring a saucepan of water to boil, add 2 teaspoons of the sugar and all the lemon juice to the water. Pull off the radicchio leaves in from their head and blanch in the boiling water for 2 minutes. Drain very well, then chop finely.
Cream the remaining butter and sugar in a bowl, adding the eggs one at a time, beating well after each addition until smooth and creamy. Add the lemon zest, vanilla, nutmeg and then gently fold in the flour and baking powder. When just combined, add the chopped radicchio.
Pour into prepared cake tin and bake for roughly 45 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely before removing from the tin.
To prepare the glaze, melt the white chocolate (in a microwave or over a double boiler) and leave it to cool slightly, until it pours slowly and will coat the cake thickly. Begin to cover the top of the cake with this glaze and allow it to cool.
