In Garfagnana, the ‘Pasimata’ has been prepared for years: A ‘poor’ cake with ancient origins, which requires some patience, but is, without a doubt, worth the wait! The ingredients are simple, but the taste is unforgettable, mainly due to the long rising times.
1. Melt 50g of brewer’s yeast in two glasses of lukewarm milk, then add 100g of flour and leave it to sit until the next day.
2. To the brewer’s yeast mix, add 900g of flour, three eggs, 400g sugar, 200g of soft butter and work the mixture vigorously. Leave it to sit until it has doubled in size.
3. Add 200g raisins (leave to soak for half an hour), 30g anise and grated lemon rind. Leave to rise again in a warm place for another 2 hours.
4. Grease and flour a baking tin and bake the mixture for around 40 minutes at 180 degrees. Dessert is served!