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Panettone di Pasqua - Dolce di Sant'Agata

This cake was prepared for Easter in Sant'agata di Mugello.

  • 1/2 kilo of flour
  • 2 hectograms of raisins
  • 2 eggs
  • 30 gr. of brewer's yeast
  • grated lemon skin
  • 1 small glass of Marsala
  • 1 cup of milk
  • 75 gr. of sugar

Mix all the ingredients except raisins which needs to be reconstituted in tepid water. This mixture has to be prepared the evening in order to let it rise during the night, cover it with a big serviette. The morning after mix again with raisins and let it stand for about two hours, then mix it for the third time and prepare the cake giving it a shape like "panettone" (a kind of brioche with sultans, eaten at Christmas).
Then bake it in very hot oven.

Text Tebaldo Lorini
Translated by Gianna Toni


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