Genoese Pandolce is a traditional Ligurian recipe usually served during the Christmas holidays, hence also called Genoese panettone.
There are two types, the low and flat version and the tall one.
Ancient tradition tells that it should be served at the table by the youngest of the house with a laurel branch placed in the center, as a wish for well-being and luck. Then it should be passed to the oldest at the table, who would take care of cutting it and serving it to the other diners.
Easy and quick to prepare, it features a compact dough based on flour, candied fruits, eggs, pine nuts, anise, sugar, and in my recipe, vegetable oil.
Born in Genoa, it is famous and much requested throughout Liguria.
Pandolce can also be an excellent gift idea to bring to lunch or dinner with friends or relatives.
I also recommend other typical Ligurian recipes that you might like
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing Genoese Pandolce
- 2.5 cups type 1 flour
- 1 egg
- 1/3 cup milk
- 1/3 cup vegetable oil
- 1/3 cup brown sugar
- 1 tsp honey
- 1 tsp anise powder
- 7 oz raisins
- 1/3 cup candied blood orange
- 0.7 oz pine nuts
- 1 packet baking powder
- 1/3 cup candied citron
Tools
- 1 Bowl
- 1 Cake Pan
- Parchment Paper
- 1 Hand Whisk
- 1 Wooden Spoon
Steps for preparing Genoese Pandolce
To prepare the rich and delicious Genoese pandolce, we start by getting a bowl
Then we first put in the liquids, namely the milk, vegetable oil, egg, and then the sugar, and with a whisk mix by hand until a homogeneous mixture is obtained. At this point, we add the raisins, which we previously soaked in warm water for about 30 minutes and then drained, the candied orange, the candied citron, the anise and the pine nuts and with a wooden spoon mix.
Finally, we pour the type 1 flour and the baking powder and, again with the wooden spoon, mix well. The mixture will be compact and sticky.
Meanwhile, we line a round 20 cm cake pan with parchment paper, and pour our dough, leveling it perfectly.
Bake at 356 degrees Fahrenheit for 40 minutes. Before taking it out, do the toothpick test. Once cooked, let it cool and finally serve… enjoy your taste!!
Tips and Notes
Genoese Pandolce can be stored for up to three to four days in a cool, dry place.
Here’s a little trick to make parchment paper adhere well to the pan: before spreading it out, wet it under the tap water and squeeze it. Dry it with some paper towels, and it will become soft and more manageable.
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FAQ
What can I use instead of pine nuts?
Pine nuts can be replaced with other nuts
