Pane d’Angelo

Name: Pane d’Angelo (Angel Bread)
Cuisine: Italy
Ingredients: 1 little yeast diluted in a glass of warm milk; 1 little yeast diluted in a glass of warm milk; 1 brandy glass of anice, aniseed liqueur; 1 brandy glass of anice, aniseed liqueur; 1 handful of pine kernels; ½ kg (1 lb 2 oz) plain flour; 400 g (14 oz) of sugar flavoured with a vanilla pod; 3 eggs; 100 g (3½ oz) butter (or 1 coffee-cup of olive oil); 400 g (14 oz) of sugar flavoured with a vanilla pod; 1 lemon; 100 g (3½ oz) butter (or 1 coffee-cup of olive oil)

Angel Bread

Preparation info

Difficulty
Easy

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.

Ingredients

½ kg (1 lb 2 oz) plain flour
3

Europe
Italy
Dessert
Bread
Mediterranean
Vegetarian

Method

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