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Panone

Bologna (BO)

Date of last update: 24/05/2016, 12:32

Panone is a rich cake, made especially during Christmas holidays. It remembers just a little the painstaking or Panspeziale, while diversifying both for the form, for the jam instead of honey (so for consistency), as well as for the final ingredients that decorate.

ingredients:

520 g of flour 00;
500 g of butter;
500 g of sugar;
300 g of candied citron and orange, cut into cubes;
120 g of fruit jam (apples, plums, apricots);
11 eggs;
100 g raisins, soaked in warm water;
1 lemon, zest only;
candied cherries, both red and green, to taste;
salt.

 

Preparation:

In a large bowl, knead sugar and butter.
Then add the candied fruit, an egg, a little flour, and salt.
With a whisk pastry shake while drop 10 eggs, then the flour, and the jam.
After all blended, add the raisins and lemon zest.
With a little butter grease the walls of the baking dish, pour the mixture, punctuate with cherries cut in half and pitted, then put in the oven, preheated to 180 degrees for about 40 minutes.
Put out of the oven as soon as the surface area will be coloured brown.
Let cool and serve out.

 

Taken from La cucina bolognese - M. Cesari Sartori, A. Molinari Pradelli - Newton & Compton Editori Roma, 2001