Recipe type: Cake
I first ate this cake many years ago in Portugal, after getting lost while driving in the mountains. When we finally found a town, we stopped in the only cafe there and ordered the only two cakes they had with coffee. I had this cake. Not knowing what it was I ask in bad portuguese “que bolo esse?” What cake this? Answer: Salami – I looked at the women, “No the cake. Not meat, not Salami”. But she said again “sim, Salami”. I thought she didn't understand and left without know the name of the cake. Three years later while in Madeira for Honeymoon, I discovered the cake was actually called Salami.
- 1 lb cake or cookie scraps(4 cups, not packed)
- 2 oz soft dried figs (about 15), coarsely chopped
- 2 oz medjool dates (about 5 large), pitted and coarsely chopped
- 2 oz (1/2 cup) dried cranberries
- 4 oz (1/2 cup) toasted almonds, coarsely chopped
- 4 oz (1/2 cup) toasted hazelnuts, coarsely chopped
- ½ tsp salt
- 1 cup heavy cream
- 8 oz (1.25 cups) bittersweet chocolate or chocolate chips, finely chopped
- 1 tsp vanilla extract
- To make the ganache: Place the chopped chocolate in a medium heat-safe bowl, and place the cream in a small saucepan over medium heat. Bring the cream to a simmer, so that bubbles appear on the edges of the pan, but do not let it boil. Pour the hot cream over the chopped chocolate and let it soften for a minute, then whisk it until the chocolate is melted and the mixture is well-combined and smooth. Set aside your ganache for now.
- Place the cake or cookie scraps in the bowl of a food processor and pulse until you have fine crumbs. Put the cake or cookie crumbs into a large bowl.
- Add the chopped fruit, nuts, and salt to the cake crumbs and mix until well-distributed.
- Add the vanilla extract to the ganache, and then pour the ganache over the cake mixture. Stir until well-combined and there is a uniform texture throughout. Press some cling-wrap to the top of the mixture and refrigerate until firm enough to roll, at least 1 hour.
- Once the candy has firmed up, scoop half of it from the bowl and, using waxed paper or parchment, roll it into a log about 2 inches in diameter and 9 inches long. Once it is a cylinder, roll it on the counter a few times to try and get it as round as possible. Repeat the process with the second half of the candy, forming an identical log.
- Place the logs on a baking sheet and freeze them until firm, at least 2 hours. The salami can be kept frozen for up to a month, but if you plan to freeze them for that long, wrap the logs with plastic wrap to prevent odors or freezer burn.
- About 15 minutes prior to serving, remove the logs from the freezer. Roll them in powdered sugar to make them resemble salami. Cut them into thin slices and serve. The logs can stay at room temperature for several hours before getting too soft. If they do start to get too soft, refrigerate or freeze briefly to firm them up. If the sugar coating starts to melt, re-roll them in sugar as needed.