Pizza ebraica

by Ed Halmagyi


  • 1 cup marsala wine
  • ⅔ cup raisins
  • 4 cups plain flour
  • ¾ cup caster sugar
  • 300g unsalted butter, softened
  • 1 egg white, lightly beaten
  • ¾ cup blanched almonds, chopped
  • ½ cup cedro, finely diced
  • ¼ cup pine nuts
  • ¼ cup glace cherries, chopped


1 Preheat oven to 200°C. Combine the wine and raisins in a bowl, cover and refrigerate overnight to marinate.
2 Combine the flour, sugar and butter in a bowl and rub well to mix. Add the egg white and marinated raisins, then continue mixing until a dough forms. Add the almonds, cedro, pine nuts and cherries.
3 Press into a 25cm x 35cm rectangle on a lined oven tray, then bake for 40 minutes, until golden and just set.