Pandolce from Genova


80 g butter;
100 g sugar;
300 g flour;
1 egg;
80 g Mungilat milk;
10 g yeast;
240 g raisins;
80 g candied orange zest;
80 g candied citron zest;
20 g pine nuts;
lemon flavour;
vanilla flavour;


Mix raisins, pine nuts and orange and citron zest in a bowl. Blend butter with sugar in another bowl and add the egg when the mix is smooth. At this point, add the flavours, a pinch of salt and mix well, also add zest, raisins and pine nuts. Make sure that there are no lumps and add the Mungilat milk slowly. Once mixed well, sift flour and yeast and join it with the rest. Mix until you have a compact dough. Then place the dough on a flour dusted baking board and knead quickly for one minute. Shape the dough like a ball and put it on a baking sheet with baking paper.
To give this cake its traditional shape squeeze it, it should be about 3.5 cm high, and make a triangle with a knife on the top. Bake in preheated oven for about 50 minutes at 180 °C. Leave it to cool properly, in this way it won’t break.