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- CIAMBELLA-

Méthodes

Ingredients

  • 185 g butter
  • 4 g salt
  • 25 g fresh milk
  • 110 g eggs (2 eggs)
  • ½ vanilla pod
  • ½ zest of lemon
  • 55 g honey
  • 150 g sugar
  • 365 g white flour
  • 8 g baking powder
  • 100 g raisins
  • 100 g crystallised oranges

Method

Use the sieved flour and baking powder to form a fountain in the shape of a circle. Blend together the butter, sugar, honey, salt dissolved in a tablespoon of water, vanilla, zest of lemon, eggs, raisin and orange inside the circle. Gently mix ingredients inside the fountain by hand until you get a smooth and even mixture. Continue to fix in the flour from around the edges by pushing inwards and crossing your hands, working like this until the mixture ingredients are completely absorbed.

Wrap the mixture in cellophane and place in refrigerator for 30 minutes so that it can stabilise. Form two balls of mixture of about 500 g each. On a lightly floured table mould the mixture into the shape of a sausage, then form it into a circle by putting it inside a buttered stainless circular band so that it retains its shape while cooking. Place the whole on a plate covered with grease-proof paper, glaze the cake surface with beaten egg using a brush and sprinkle powdered sugar over the whole. Cook in the oven at 180-190ºC for around 22 minutes.
Simple and sweet for a light breakfast or tea. You can keep these in a plastic bag for 30 days.

Member author
Igino MASSARI

Iginio Massari shows great imagination to have his clientele travel in the world of sweets. If Italy is well represented with traditional recipes such as the Panettone, the Colomba, the Pandoro, this pastry chef also makes a wide assortment of cakes and confectionery that are more international. Var [...]

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