Strozzagatti
This dessert was created and put on the market as an alternative to Genoa’s Pandolce and, despite it also use raisins, pine nuts and candied fruit, it has a much softer consistency that resembles that of the Margherita cake.
Ingredients
600 g of flour type 00
300 g of sugar
200 g of butter
1 glass of milk
3 eggs
Yeast
Grated lemon peel
Preparation
After having whisked the eggs with sugar and softened butter, add flour and yeast to the mixture.
Then add the grated lemon rind and pour the lukewarm milk until the dough is soft and creamy.
Pour the mixture into a previously floured oven pan and bake it at 200 °C for about 40 minutes.
