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Moist Italian cake, a culinary delight that captivates taste buds with its rich flavors and tender texture. This traditional treat, often infused with a blend of olive oil and citrus essence, showcases the essence of Italian baking.


For the mass:
5 eggs
3 spoonfuls of sugar
100 ml whole milk
8 g yeast (or 100 g sourdough)
300 g flour
100g butter
1 pinch of salt

For the syrup:

1 liter of water
380 g sugar
280 ml of rum


1. Mix eggs, sugar, milk and yeast in a food processor.

2. Add the flour and continue mixing.

3. Cut the butter (at room temperature) into pieces and add one piece at a time to the dough.  When it is completely absorbed, add a pinch of salt.

4. Pour the dough onto a smooth surface and knead with buttered hands, then fold the dough.

5. Move the dough into a buttered pan, then cover with saran wrap or a damp cloth.

6. Let it rest until it doubles in size.

7. Bake in a preheated oven at 180 degrees for 20-25 minutes.

8. When it is cold, moisten it with the syrup.

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