The genoese pandolce without yeast in air fryer is a typical dessert of the Ligurian Christmas tradition, loved for its rich flavor and compact texture, full of raisins, candied fruits, and pine nuts. It is a dessert that stands out for its fragrance and the presence of candied orange peels, which add a citrus and slightly bitter note to the sweet mix. Preparing it in the air fryer not only speeds up cooking but also retains the desired flavors and texture, reducing the time compared to classic oven baking.
In the air fryer, the pandolce cooks in about 25-30 minutes, maintaining a golden crust on the outside and a soft and fragrant interior. It is ideal as a dessert or Christmas snack, accompanied by a good dessert wine or a cup of tea. This more modern cooking version allows you to enjoy the pandolce with the same quality and tradition, but with a small revolution in terms of time and practicality.
We apologize in advance to the Genoese if this is not the most classic version.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2 small pandolces or 1 large
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for the genoese pandolce without yeast in air fryer:
- 8 oz raisins
- 1/2 lemon or orange (grated zest)
- 7 tbsp soft butter
- 1/2 cup granulated sugar
- 1 medium egg (room temperature)
- 1 pinch fine salt
- 1 tbsp orange blossom water
- 3.5 tbsp milk
- 2.75 cups all-purpose flour
- 1 packet baking powder
- 2.5 oz candied fruits
- 1 oz pine nuts
Tools for the genoese pandolce without yeast in air fryer:
- 1 Air Fryer
- 2 Bowls
- 1 Baking Tray
- 1 Cutting Board
Steps for preparing and cooking the low genoese pandolce:
First, put the raisins in a bowl, add some lukewarm water, and let them soak for 30 minutes. You can also add a bit of rum if you like.
Grate the zest of the lemon or orange.
In another bowl, put the soft butter, sugar, and lemon or orange zest, mix well with a fork, then add the egg, a pinch of salt, and mix well. Add the orange blossom water, milk, and mix the ingredients well, then add the sifted flour and finally the baking powder.
Work the mixture well until it is homogeneous, then in a separate bowl, put the previously drained and well-dried raisins, candied fruits, and pine nuts, and mix well.
Flour a work surface, then add the dough and place the candied fruit on top, knead it with your hands to form a homogeneous loaf.
Divide the dough to form two pandolces. If you have a larger fryer, you can make just one large one; our 4-liter fryer does not allow it.
Form one or two loaves, shape them round, and then flatten them to a height of about 1.18 inches, place the loaves in a baking tray, make the classic cross incision, and cook in the air fryer at 320°F for about 30 minutes.
After the cooking time, remove the tray from the fryer and let it cool. It is recommended not to remove the dessert from the tray before it is cold to avoid breaking it.
You can keep your dessert for several days under a glass dome.
FAQ (Questions and Answers)
I don’t like candied fruits, what can I replace them with?
with chocolate chips.
