Step by step

Place the cake on some baking parchment and bake at 180°C for 40-45 minutes; when the time is up, test with a toothpick to make sure it is cooked inside. Let it cool well before serving - indeed, the next day the cake will be even better.

If you don’t like pine nuts and would like to give a touch of originality to the recipe, try almonds.
The origin of Genoa cake, partly because of the presence of raisins, is to be found in the Arab world.


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