Region of origin :Emilia Romagna
Preparation time: 2 hours
Hot Water 1,5 l
Bicarbonate ½ spoon
Almond shells (peelings) 80g
Cedar pieces 50 g
Orange, flavoured orange peel 50 g
Chocolate cubes 80 g, aniseeds.
Put together the aniseed, honey, sugar, bicarbonate and pour on it the hot water continuing to mix.
Add flour slowly and energetically work the compound with a wooden spoon. Squeeze the raisins and add to the compound
with the almonds, pinoli, the cedar pieces, the chocolate, a little bit of cinnamon powder and a little bit of salt.
Put the butter in a cake tin of the diametre of 20 cm and pour the compound, levelling the surface on which you will distribute
the candita orange.
Put it in a preheated oven (190 °C) and leave the cake to cook until it becomes of a beautiful golden dark colour.
Take it out of the tin and therefore leave it to cool completely , before serving it in table.