Ingredients
Equipment
Method
- For the dough, combine flour, granulated sugar, kosher salt, and baking powder in the work bowl of a food processor. Pulse until these dry ingredients are thoroughly mixed. The mixture should look light and airy, which is a good sign that they are perfectly combined.
- Add butter, eggs, and vanilla to the processor. Pulse just until a smooth dough forms, being careful not to overprocess. You want the dough to remain soft and pliable, so stop as soon as it comes together.
- Turn out the dough onto a lightly floured surface and knead it gently for about 2 to 3 minutes. You should feel the dough become slightly elastic as you work it, which indicates it’s ready to shape.
- Divide the dough into two portions. Shape about two-thirds of it (approximately 544 grams) into a disk and the remaining one-third (around 272 grams) into another disk. Wrap these disks in plastic wrap, ensuring they are sealed well to prevent drying, and refrigerate for at least 1 hour or up to overnight.
- For the filling, in a medium saucepan, combine figs, water, honey, and orange juice over medium heat. Stir occasionally, allowing the mixture to cook until the figs are fork-tender, which should take about 10 minutes. The goal is to rehydrate the figs and make them easier to blend.
- Once cooked, transfer the mixture to the food processor. Add orange zest, dates, walls, raisins, kosher salt, ground cinnamon, ground nutmeg, and ground cloves. Process until smooth, ensuring that all ingredients are well combined. The filling should be thick and spreadable.
- Preheat your oven to 350°F (180°C). While the oven heats, prepare a 9-inch round cake pan by spraying it with baking spray that contains flour. This will help prevent sticking, ensuring a clean release when it’s baked.
- On a lightly floured surface, roll out the larger dough disk into a 13-inch circle. Carefully transfer this rolled dough into the prepared pan, pressing it gently into the bottom and up the sides. If the dough breaks, don’t worry; just press it together and smooth it out with your hands.
- Spread the prepared filling evenly into the dough-lined pan using a small offset spatula. Now, take a small paring knife and trim the excess dough to about ¼ inch above the top of the filling. This will create a neat edge for the cake.
- Roll out the remaining dough disk into a 10-inch circle. Use a sharp knife and the 9-inch round cake pan as a guide to cut it into a circle. Carefully place this circle of dough over the filling. Use your fingers or a fork to gently press down the edges, sealing the cake.
- Gently poke a few holes in the top of the dough with a fork or wooden pick. This allows steam to escape during baking, ensuring a properly baked cake.
- Place the cake in the preheated oven and bake for about 40 to 45 minutes until the top is lightly browned. You’ll know it’s done when the edges are golden and your kitchen is filled with a heavenly aroma.
- Once baked, let the cake cool in the pan for 10 minutes before carefully removing it. Place it on a wire rack to cool completely. This cooling step is crucial as it allows the filling to set nicely.
- For the glaze, in a medium bowl, whisk together all ingredients until smooth. Once the cake is cooled, spread the glaze over the top and garnish with rainbow nonpareils, if desired. Allow it to stand until the glaze is set, which should take about 15 to 20 minutes. Store any leftovers in an airtight container for up to 3 days. Enjoy your homemade Cuccidati Cookie Cake!
Notes
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can freeze the unbaked cake for up to 3 months. Just wrap it tightly in plastic wrap and foil. Thaw it overnight in the refrigerator before baking.