Genoese Pandolce

The Genoese Pandolce is a traditional Ligurian cake, perfect for the holidays and beyond. Here is the recipe to prepare a delicious Genoese Pandolce.

Ingredients

• 500 g of flour
• 150 g of butter
• 150 g of sugar
• 100 g of milk
• 2 eggs
• 15 g of fresh brewer’s yeast
• 1 pinch of salt
• 100 g of sultana raisins
• 50 g of pine nuts
• 50 g of candied pumpkin
• 50 g of candied citron
• 1 teaspoon of fennel seeds (optional)
• Grated zest of 1 lemon
• 1 tablespoon of anise liqueur (optional)

Preparation

1. Start by soaking the raisins in warm water for about 15 minutes to soften them, then squeeze them out and dry them.
2. Dissolve the brewer’s yeast in the warm milk.
3. In a large bowl, mix the flour with the sugar and a pinch of salt, make a well in the center, and add the eggs, the soft butter in pieces, the grated lemon zest, and the milk with the dissolved yeast. If you like, you can also add the anise liqueur and fennel seeds.
4. Knead vigorously until you get a smooth, homogeneous dough.
5. Add the raisins, pine nuts, and candied pumpkin and citron to the dough and incorporate them carefully.
6. Form one large pandolce or several smaller ones, placing the dough on a baking sheet lined with parchment paper, and give it a flattened round shape.
7. Let it rise in a warm place, away from drafts, for about 2 hours until it doubles in volume.
8. Before baking, decorate the surface with some pine nuts and a little sugar.
9. Bake the Pandolce in a preheated oven at 180 °C for about 45 minutes, or until the surface is golden brown.
10. Let it cool before serving.

Curiosity

Traditionally, the Pandolce is prepared during the Christmas period, but it is so delicious that many do not forego enjoying it throughout the year. The recipe has ancient origins and includes numerous variations: some add other spices or types of candied and dried fruit, others modify the proportions of the ingredients to create richer or simpler versions of the dessert.