Old fashioned cake

Preparation:

Preparation: Prepare the dough: sift the flour, put the butter at room temperature divided into small pieces in the centre, the salt and 2 or 3 tablespoons of water. Knead the dough without working too much, wrap it in a sheet of transparent film and let it rest for at least an hour in the least cold part of the refrigerator. Peel the onions, wash them and cut them into very thin slices, put them in a pan with the butter and let them dry over a moderate heat; remove them from the heat and let them cool. Peel the apples, remove the core and cut them into thin slices; put half of them in a bowl with the Moscato, the other half in another bowl with the lemon juice and let them macerate for at least 30 minutes. Drain the apples in the white wine, blend them with the onions and pour them into a bowl, add the diced dried figs, the washed sultanas, the powdered ginger and the finely chopped anise seeds. Mix the ingredients with a wooden spoon and finally add the apple slices with the lemon juice. Roll out the dough into a sheet about 3 mm thick and with two thirds of it line a buttered and floured cake tin with a diameter of 22 cm; distribute the mixture of apples and onions on the bottom; cover with the remaining pastry and press the edges well to close the cake. Prick the surface with a fork, brush it with saffron diluted with a spoonful of water and cook the cake in a preheated oven at 180 degrees for 35-40 minutes until it has taken on a nice golden color and will detach easily from the bottom. Serve it warm or cold.