For the filling:
500 g of cod
1 large onion (150 g), cut into rings
1/4 cup of olive oil (60 ml)
1/2 cup of white wine (120 ml)
3 tablespoons of wheat flour
3/4 cup of water (180 ml)
1/2 teaspoon of salt
1/3 cup of black olives, pitted and cut into slivers (50 g)
4 well-cooked eggs, cut into cubes
For the dough:
3 cups of wheat flour (360 g)
1/2 cup of butter (100 g)
1 tablespoon of vegetable oil
2 eggs
1 teaspoon of salt
1/4 cup of water (60 ml)
To brush with egg wash:
1 egg yolk
1 tablespoon of prepared coffee
For the filling:
500 g of cod
1 large onion (150 g), cut into rings
1/4 cup of olive oil (60 ml)
1/2 cup of white wine (120 ml)
3 tablespoons of wheat flour
3/4 cup of water (180 ml)
1/2 teaspoon of salt
1/3 cup of black olives, pitted and cut into slivers (50 g)
4 well-cooked eggs, cut into cubes
For the dough:
3 cups of wheat flour (360 g)
1/2 cup of butter (100 g)
1 tablespoon of vegetable oil
2 eggs
1 teaspoon of salt
1/4 cup of water (60 ml)
To brush with egg wash:
1 egg yolk
1 tablespoon of prepared coffee
Prepare the filling: In a large bowl or plate, arrange the cod on a grid or mesh bottom with the flesh side up
Cover it with plenty of cold water, cover with plastic wrap and refrigerate for 36 to 48 hours, changing the water every 6-8 hours
Wash the cod under running water, pat dry, remove skin and bones and separate into flakes. Reserve
In a medium saucepan, sauté the onion in olive oil over medium heat, stirring occasionally with a wooden spoon, until soft (about 3 minutes)
Add the cod and cook for an additional 2 minutes
Add the white wine, increase heat and simmer until reduced (about 3 minutes)
Dissolve wheat flour in water, add to saucepan, season with salt and simmer, stirring occasionally with a wooden spoon, until thickened (about 5 minutes)
Remove from heat, add black olives and egg, mix gently
Let cool and fill the cake
Prepare the dough: Preheat oven to 350°F (medium)
In a medium bowl, combine wheat flour and make a depression in the center
Add remaining ingredients and mix well with a fork
Knead with hands until homogeneous
Divide into three equal parts
With two-thirds of it, line an opening mold of 25 cm diameter by pressing with fingertips
Trim edges of dough with a knife and fill
Roll out remaining dough on a floured surface to cover filling, press edges to seal cake well
Mix egg yolk with coffee and brush cake top
Bake in preheated oven until golden (about 35 minutes)
Remove, remove mold ring, transfer cake to plate and serve immediately
347 calories per slice
