Taste of Tradition
4/10/2017

Taste of Tradition

Chef Pâtissier of the Renaissance Tuscany Il Ciocco Resort Giambattista Giannotti presents his recipe of the traditional Easter cake the "Pasimata".

 

Ingredients for the first mixture:

1kg flour

400g sugar

40g yeast

20g oil

40g lard

350g egg yolk

 

Ingredients for the second mixture:

1kg flour

400g sugar

140g butter

20g oil

40g lard

350g egg yolk

40g anise seeds

600g raisins

rose water

rhum

salt to taste

 

Method:

Combine the first part of the ingredients together and leave the dough to
rise until it has doubled in volume. Combine the second part of the ingredients together and when the first is ready, work the two dough preparations together. Place the dough in a paper mold for panettone,
cover it with a plastic wrap and let it rise for 5 hours until it reaches the
edge of the mold. At this point you are ready to brush the surface of the “schiacciata” with beaten egg yolk and bake at 180°C for about an hour.

 

Enjoy!