LOW GENOVESE PANDOLCE, with baking powder, easy and fast recipe, Christmas cake, candied fruits, pine nuts, fragrant, also great for a snack traditional Genovese sweet.
The Low Genovese Pandolce is one of those Christmas cakes that immediately bring you the scent of tradition, affection, and grandma’s house. An easy and fast recipe, made with baking powder, candied fruits, pine nuts, and that typical aroma that only real Genovese pandolce can give. I’ll be honest: I had never made it, I had only heard about it, but once I tried it, I wondered why I waited so long!
Browsing online I discovered there are two versions: the high pandolce, made with yeast and longer times, and the low pandolce, quicker and perfect when you want a traditional Genovese sweet ready in a few steps. The basic ingredients are practically the same, only the leavening… and the patience changes!
Of course, like any recipe worth its salt, this one also had my little “creative” touch: I forgot the raisins (it happens!), so I used almonds instead. The pine nuts? Very few. I saved them for decoration, while in the dough I added a bit of sapa type cooked wine instead of marsala. The Genovese will forgive me for this slightly “southern” version, but I assure you the result was a very fragrant and tasty pandolce, perfect even for a snack or breakfast during the holidays.
If you want a different Christmas cake, light in preparation and super tasty, the Low Genovese Pandolce is the right recipe to put in the oven right away!
Published
December 20, 2013 10:01
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 12Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, New Year
Ingredients
- 4 cups flour (the one you usually use)
- 1 cup sugar
- 1 cup butter
- 1 egg
- 1/2 cup raisins (I used chocolate chips)
- 1/2 cup pine nuts (I used almonds)
- 0.5 cup candied citron
- 1/4 cup candied fruits
- 1 lemon
- 1 packet baking powder
- 1/4 cup marsala (I used sapa)
- 1/4 cup milk
- 1 pinch salt
Steps
P.s. if you want to make the high pandolce, replace the baking powder with yeast, shape it and let it rise for a couple of hours before baking.
Mix the flour, sugar, baking powder, salt, grated lemon zest, almonds, chocolate chips or raisins, and candied fruits.
Add the melted butter, egg, marsala (sapa for me), milk, and 2 teaspoons of lemon juice.
Work the dough until you have a non-sticky soft mixture similar to shortcrust pastry.
Shape a cake about 1-1.5 inches high and place it on a baking sheet covered with parchment paper, arrange some pine nuts on top for decoration.
Turn the oven to 350°F, bring it to temperature and bake for about 1 hour, do the toothpick test before taking it out. Let cool and serve.
Bon appétit
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LOW GENOVESE PANDOLCE easy and fast recipe
USEFUL TIPS
You can replace the candied fruits with chocolate, almonds, or mixed dried fruits.
For a more intense aroma, add untreated orange or lemon zest.
If you prefer a softer dough, slightly increase the butter.
The pandolce keeps very well for several days wrapped in plastic wrap.
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FAQ LOW GENOVESE PANDOLCE easy and fast recipe
Can you make low Genovese pandolce without candied fruits?
Yes, you can remove them or replace them with chocolate chips or dried fruits.
Can I use yeast?
Yes, but you will get the high pandolce and the rising times will be much longer.
Is marsala mandatory?
No, you can use rum, limoncello, or even orange juice.
How do I store low Genovese pandolce?
In a food bag or wrapped in plastic wrap: stays soft for up to a week.
