Pane d’Angelo

Angel Bread

Preparation info

    • Difficulty


Appears in

Honey from a Weed

By Patience Gray

Published 1986

  • About

In spite of its name, pane d’angelo is the ordinary home-made Castel- poggian cake, a cake a child can make.


  • ½ kg (1 lb 2 oz) plain flour
  • 3 eggs
  • 400 g (14 oz) of sugar flavoured with a vanilla pod
  • 100 g ( oz) butter (or 1 coffee-cup of olive oil)
  • 1 lemon
  • 1 little yeast diluted in a glass of warm milk
  • 1 brandy glass of anice, aniseed liqueur
  • 1 handful of pine kernels


    Cream the sugar and butter (or oil) beating with a wooden spoon in a china basin, then lightly work in the eggs. Sift in the flour and mix lightly. Add the grated rind of the lemon. Pour in the yeast when it is frothing. Add the anice. The mixture should be light and creamy.

    Oil a baking tin with sides about 8 cm (3") high, pour in the mixture and sprinkle its surface with pine kernels. Bake in a moderate oven; the crust should be lightly brown, the cake risen and the texture light. This is Dirce’s recipe; one got the anice by the glass from the bar across the street, and baked the cake in the baker’s oven up a little alley.