giovedì 17 maggio 2012

Sweetbread - Genoa Cake

The sweetbread or Genoa cake Genoa

The Christmas sweetbread is a product of the city of Genoa, Liguria and spread throughout the United Kingdom known as the 'Genoa cake' ('Cake of Genoa'). According to tradition was the doge of the Republic of Genoa, Andrea Doria, to ban the competition among pastry chefs in the city because realized a gentle representative of the entire city and had a long shelf life to ensure his goodness even on long journeys.
In addition, the custom Genovese states that the youngest of the family stick on top of an olive branch or sweetbread then. While the elder should start cutting the cake and preserving a slice for the poorest.

Il pandolce della LiguriaSweetbread - Genoa Cake


500 grams of 00 flour for cakes
150 grams of sugar
200 grams of butter
2 eggs
50 g of orange flower water
250 grams of raisins
50 grams of pine nuts
50 g of candied fruit
1 / 2 sachet of baking powder

Blend the flour, sugar, eggs, butter (previously left at room temperature to soften), the orange flower water and work the dough. After that everything is well mixed properly, add the raisins, pine nuts and candied fruit pieces. Add the yeast for last (fast rising). Make a ball and divide the dough into two balls and lay it on a baking tray covered with baking paper. From the compound in the form of small panettone and make a cut in a triangle on the top of the dough balls. Bake at 160 ° C and bake for about 40 minutes checking from time to time, cooking.
When they are cooked, remove from oven and put the Pandolce above the wire rack to cool (this will eliminate completely the residual moisture). Pandolce Keep tightly closed in freezer bags: doing so will keep perfectly for a long time.

Nessun commento:

Posta un commento