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!