Ingredients:
- flour 400 g
- sugar 150 g
- butter 80 g
- eggs 2
- whole milk 300 g
- fresh brewer's yeast 30 g
- pine nuts 80 g
- raisins 100 g
- icing sugar
For the Badalucco cake (A Fugazza de Baauccu) you need a shape with 28 cm diameter
[Credit Flickr]
Preparation:
- Soften the Raisins in warm water; Put the flour in a bowl with brewer's yeast and sugar and mix the ingredients for the first time.
- Add the butter (at room temperature), then the beaten eggs and knead the whole, moisten the mixture with lukewarm milk; the dough should be semi-liquid.
- Wring the raisins well, add them to the mixture, also 3/4 of the pine nuts; work the dough well with the help of a wooden spoon (or a kneader).
- Grease and sprinkle the baking tin with flour, pour the mixture into it, pour in a little milk and add the remaining pine nuts; Place the mold in a dry place for at least one and a half hours.
- Bake in a preheated and ventilated oven at 160 ° C for 50 minutes (oven: 180 ° C for 50 minutes). After cooking, let it cool and sprinkle with powdered sugar.
Note: For lactose intolerance, you can replace the butter with olive oil.
International editions: