Canistrelli, more or less!
You feel no guilt about reworking a recipe when you’ve never tasted the real thing!!
I made the recipe from the book “Mes Petits Gâteaux” by Bérengère Abraham, replacing the baking powder with baker’s yeast (something I’d seen in another recipe) for the week’s breakfasts…
Seasons & months
Preparation
-
Step 1
Take the zest of a lemon and blitz it.
In a salad bowl, mix the oil, the white wine, the eggs and the lemon (zest and juice).
-
Step 2
Add the sugar, the sifted flour and the yeast.
Leave to prove for 2 hours.
-
Step 3
Roll the dough out on a floured work surface and cut it into shapes.
Leave it to prove again for an hour.
Bake the little cakes for 20 minutes at 165°C.
So, for those who’ve eaten the real thing — does it come close or not?
Recipe photos
Nutritional values
per serving
Recipe for 1 person
Calories
335
kcal
Protein
5,1
grams
Carbohydrates
48,6
grams
Fat
12,2
grams
Fibre
1,7
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by