Pane dolce agli agrumi/Sweet citrus bread cake recipe

Famous Italian chef Gennaro Contaldo says:

Making sweet bread type cakes was very popular in Italy. It originated as cucina povera when people wanted something sweet but couldn't afford it. My mother and grandmother normally made it with leftover bread dough and added a little sugar, eggs and whatever else was available – dried fruit, lemon or orange zest. It is made all over Italy and known by different names such as stiacciata in Tuscany or even focaccia as we often called it. Basically it is a sweetened bread dough and eaten at tea time or at breakfast. It is also delicious served toasted with some Bertolli Spread or Bertolli Light Spread.

Makes 1 x 20 cm round cake


250g 00 flour
7g sachet of dried yeast
100 ml lukewarm water
2 egg yolks
70g sugar
50g Bertolli Spread
zest of 1 orange
40g mixed candied peel
Pinch of cinnamon
Pinch of salt
Approx. 100g 00 flour
Icing sugar for dusting

You will need:
1 x 20 cm round cake tin lightly greased with Bertolli Spread and floured

1. First make the dough. Dissolve the yeast in the water. Place the flour in a large bowl or on a clean work surface. Make a well in the centre and gradually add the water mixing well until you obtain a smooth dough. Knead for 10 minutes. Form into a ball and leave to rest covered in a warm place for an hour.

2. In the meantime, whisk the egg yolks, sugar and Bertolli Spread until creamy. Stir in the peel, zest, cinnamon and salt. Place the risen dough on a work surface, flatten with your hands and gradually work the egg mixture into the dough adding a little flour. You will find this to be a sticky operation, just keep adding the flour gradually and you will find it will become a soft dough. Place in the cake tin. Cover with a cloth and leave to rise in a warm place for 1 hour.

3. Meanwhile preheat the oven to 190 degrees centigrade.

4. Bake the sweet bread for 30 minutes until golden. Remove, leave to cool, remove from tin and dust with icing sugar. Slice crossways as you would with bread.

Bertolli is calling on the nation to back its best Italian delis in the second annual Bertolli Spread Olive D'Oro Awards. To vote for your favourite deli visit bertolli before 31 August.
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