The traditional Italian Easter Cake is made unique using Agrimontana citrus from Calabria and Sicily, such as orange peel from highly-prized Washington Navel oranges, Diamante citron and lemon peel, lightly candied to enhance their essences and natural fragrances, with all the taste and succulence of the freshly picked fruit.
|Energy||kJ 1601 - kcal 381|
|of which Saturates||6,9g|
|of which Sugars||31g|
% RI*: Reference intake for an average adult: 8400kJ/2000kcal.
The values given are for guidance only. Nutritional requirements may vary with age, gender, physical activity and other factors.
Wheat flour - candied citrus peels 12,4% (orange and cedar peels - glucose-fructose syrup - sugar - acidity regulator: citric acid) - hazelnuts glaze 10,3% (sugar - wheat flour - peanut oil - hazelnuts 7,2% corresponding to 0,7% of the total ingredients - rice our - powdered egg white - flavourings) - butter - sugar - fresh egg yolk - natural yeast (wheat) - frosted sugar 6,4% - raisins 3,6% - almonds 2,6% - inverted sugar - fresh pasteurized milk 1,8% - emulsifiers: mono and diglycerides of fatty acids - salt - flavourings.
May contain other tree nuts and soya.
Store in a cool and dry place.