Lemon pandolce is an
incredibly fragrant cake , ideal for breakfast but also as a snack, like a nice glass of cold tea. In this recipe from "La cucina di Pippicalzina", Type 1 Soft Wheat Flour is used: a flour
less refined than type 0 flour but equally versatile and
multipurpose .
Ingredients
- 1 organic lemon
- 150 g of Type 1 Soft Wheat Flour
- 150 g of sugar
- 1 egg
- 50 ml of sunflower oil
- 50 ml of milk
- Half a sachet of baking powder
- Sugar granules to taste
Lemon Pandolce Procedure
Take the lemon and cut it into small pieces. Add the sugar, oil and milk and then blend everything. Then add the egg and the sifted flour. Lastly, the yeast. Continue blending everything until you get a velvety and creamy mixture. The aroma will be delicious!
Then, pour the mixture into a greased and floured pan and sprinkle with granulated sugar. Bake the lemon pandolce at 180° C for about 40 minutes, then do the classic toothpick test. Once cooked, let it cool, then serve.
