le cupcake quotidien

le cupcake quotidien
photo Wanda Kujacz

dimanche 18 décembre 2011

Panettone genovese basso


Everybody knows Panettone, is the cake that we usually eat in Italy in the Christmas period. In Genoa we have a different version of it, lower, dense and less sweet than the classic one. The recipe that I will give you is the one of my mother, some old ladies from Genoa gave it to her many years ago, I think is important to keep alive ancient regional cakes, why not also through this blog..


Ingredients: 1kg flour, 250g butter, 300g honey, 20g baking powder, 1 glass orange blossom water, 2 glass rum, 300g pine nuts, 500g raisin, 400g dried mixed fruits chopped, 2tbsp fennel seeds.


Put raisin with rum in a bowl. Put baking powder with orange blossom water in another bowl. Mix flour, butter and fennel seeds, then add all the others ingredients as shown in pictures. Make one big or 4 small smashed balls and put in the oven at 180°C for 40, 45 minutes


Artistic note:This is the first photo shooting on my mother’s life so we didn’t coordinate very well the “stop moving I have to take a picture” she stopped only for one second.. not even the time to push the button.. anyway I think you’ll understand the procedure!

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