Method

Dissolve the yeast in the milk & whip with a whisk. Add the sugar, butter, egg yolks, flour, & a pinch of salt, mixing at the end with your hands or a strong whisk, to form a soft dough. Cover with plastic wrap, then a dishcloth & leave for 12 hours in warm place until well risen. Uncover & mix it all again with your hands (even though it is very soft), kneading in the lemon zest. Lightly butter a 9-cup cake pan (or line with a paper mold).

Plop the dough into the cake pan as evenly as possible—it will seem as if there is a lot of room left, but it will rise, so cover the top again with plastic wrap & then a dishcloth, & leave in a warm place again for a couple of hours. Preheat the oven to 350°F.

Remove the plastic wrap & bake the dough for about 40 minutes, until golden on top, covering with foil for the last 15 minutes if you think it is browning too much. A skewer poked into the center should come out clean.

Meanwhile, make the sugar syrup. Put the sugar in a small saucepan with 3 tablespoons of water, stir to dissolve the sugar, then let it simmer without stirring for 5 to 8 minutes, until thickened a bit. Cool for a minute & then brush over the cooled focaccia. Sprinkle the sugar granules over the top so they stick.

Makes 1 big cake

Reprinted with permission from © Venezia Food & Dreams by Tessa Kiros, published by Andrews McMeel click for book review

more dessert recipes      more about Venetian cooking        more chef & cookbook dessert recipes