Similar to panettone, another Italian classic, this cake is made with a yeast dough that has a subtle citrus flavor and dried fruit mixed in. Grated lemon zest and orange zest provides the citrus flavor, and plumped raisins are the dried fruit, though dried figs or dates would also work well in this recipe. The cake is meant to be sliced and dipped into vin Santo or other dessert wine, but is also good dolloped with whipped mascarpone cheese or creme fraiche.
- 300 grams all purpose flour
- 100 grams sugar
- 40 grams butter (softened and cut into pieces)
- 2 eggs (medium, lightly beaten)
- 60 milliliters milk (warm)
- 10 grams yeast (brewer’s)
- lemon peel (Grated, 1 of each)
- 1 vin santo (shot glass, may substitute with a sweet dessert wine)
- anise seeds
- raisins (soaked in some warm water)
- Dissolve the yeast in the milk.
- Combine the flour with the sugar, a pinch of salt, and the grated orange and lemon peel.
- Add the softened butter, the eggs, a handful of anise seeds, a handful of drained raisins, and the dessert wine.
- Knead the ingredients until the dough is smooth and uniform in consistency (if necessary, add more flour). Shape it into a ball.
- Cover the dough and let it rise in a warm area for approximately 2 hours.
- Knead the dough again with floured hands and shape it into a ring, place the ring of dough in a tube pan which has been buttered and floured.
- Let the dough rest again, in the pan in a warm area for approximately 1 hour.
- Preheat the oven to 180C and bake the cake for approximately 35 to 40 minutes.
- Serve the cake once it has cooled completely with cream or homemade jams, or dipped in Vin Santo.
PER SERVING *
|Calories530Calories from Fat110|
|% DAILY VALUE*|
|Calories from Fat110|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.