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Ingredients
- 500 gr pastry flour,
- 200 gr sugar,
- 150 gr butter,
- 50 gr pine nuts,
- 100 gr raisins (pre-soaked for 15 minutes in warm water),
- 50 gr candid citron,
- 6 teaspoon of baking powder,
- 1 egg,
- 1 lemon,
- Marsala wine (8 spoons),
- pinch of salt,
- warm milk (8 spoons)
Preparation
Step 1
FACES & PLACES
The preparation of the bread was a ritual in which the entire family participated. The women prepared it (and if the house were too cold, they carried it to bed with them because it needed to rise in a warm place). The youngest of the family carried the pandolce adorned with a branch of bay laurel to the table and the oldest of the family made portions out of it after all had kissed the cake. The first slice was saved for the first beggar who would come to the door.
Pour the sifted flour in a large bowl and add the sugar, the baking powder, salt, the grated lemon peel, the raisins (soaked and well drained – squeeze off excess liquid), the pine nuts, the small pieces of candied citrus fruit and mix all the ingredients together.
Then, beat the egg with the Marsala wine and two teaspoons of lemon juice.
Now make a well in the centre of the mixture and add the melted butter, the “egg with Marsala wine mixture” previously prepared, the warm milk and mix all the ingredients together for some minutes to form a dough.
At this point shape the dough into a large ball and place it in a cake tin previously buttered. Make a deep cross cut on the top of the dough and let it rest for about 30 minutes.
Finally, bake the panettonese genovese in a preheated oven for 45 minutes at 200C degrees. When it is cooked leave to cool and then slice and serve it.
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