The low Genoese pandolce is a typical Christmas cake originating from Liguria, particularly the city of Genoa. Characterized by its compact texture and intense aroma, it is a symbol of tradition and winter festivities. Unlike the high pandolce, which is leavened and soft, the low pandolce is crumbly and dense, more similar to a dry cake or a thick cookie.
The main ingredients are flour, sugar, butter, and a generous amount of raisins, candied fruits, and pine nuts, which give the cake a rich and aromatic flavor.
Over time, the low pandolce has become an emblem of Genoese Christmas traditions, and it is typical to exchange it as a gift of good wishes or serve it during family lunches.
There are many versions of this cake, some add other spices, some use honey or other aromas, to the version with chocolate chips.
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 2 small pandolce or 1 large
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for the low Genoese pandolce:
- 7 tbsps soft butter
- 1/2 cup granulated sugar
- 1 1/2 cups raisins
- 1 medium egg (at room temperature)
- 1 pinch fine salt
- 1 tbsp orange blossom
- 3 1/2 tbsps milk (at room temperature)
- 2 3/4 cups flour
- 1 packet baking powder
- 2 1/2 oz candied fruit
- 1 oz pine nuts
Tools Ingredients for the low Genoese pandolce:
- 1 Oven
- 2 Bowls
- 1 Baking Tray
- 1 Kneading Board
Steps for the preparation and cooking of the low Genoese pandolce:
Place 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 lemon or orange zest.In another bowl, put the soft butter, sugar, and lemon or orange zest, stir well with a fork, then add the room-temperature egg, a pinch of salt, and mix the ingredients well, add the orange blossom, milk stir well, then add the sifted flour and finally the baking powder.
Knead the mixture until smooth.Strain the raisins well from the water, dry them well with paper towels or a cotton cloth, then place them in a bowl, add the candied fruit and pine nuts and stir well.
Flour a kneading board, then add the dough and place the candied fruit on top, work with your hands until you form a smooth loaf.
FOR OVEN COOKING:
Form one or two loaves, shape them round, and then flatten them to about 1 1/4 inches in height, place the loaves on a baking tray, make the classic cross incision, and bake in a preheated oven at 340°F for about 40/45 minutes (it should be golden).
After the cooking time, remove the tray from the oven and let it cool; it is recommended not to remove the cake from the tray until it is cold, otherwise, it may break.
You can keep your cake for several days under a glass dome.FOR AIR FRYER COOKING:
Place the pandolce on the air fryer grill after lining it with perforated parchment paper, cook at 320°F for 30 minutes. Once cooked, remove the basket from the air fryer and let the cake cool before removing it from the grill.
