Genoese Sweet Bread: The Original Recipe, Low, Soft and Perfect: This is not just a recipe. For me, the Low Genoese Sweet Bread (or Low Pandolce) is the scent of Ligurian Christmas, spreading throughout the house, evoking memories of winter Sundays and early days in Genoa. The tall version (the one with sourdough, more like a Panettone) is magnificent, but this, the Low and Quick version, is my favorite, because it allows for an infallible result in just over an hour, without sacrificing that unmistakable taste of butter, pine nuts, and liquor. I have tested different amounts of liquor and raisins and assure you: these proportions are the key to a perfectly moist and fragrant cake that will outshine the store-bought version!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 10 Days
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, Christmas
- Energy 429.09 (Kcal)
- Carbohydrates 63.59 (g) of which sugars 35.42 (g)
- Proteins 6.37 (g)
- Fat 16.41 (g) of which saturated 8.36 (g)of which unsaturated 7.06 (g)
- Fibers 2.02 (g)
- Sodium 51.77 (mg)
Indicative values for a portion of 112 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Few and simple ingredients, but quality makes the difference. Make sure the butter is soft and the lemon organic to enhance the aroma. Don’t forget to soak the raisins!
- 4.2 oz sugar
- 4.2 oz butter
- 1 lemon zest (organic)
- 1 egg
- 1.7 fl oz liquor (marsala, vin Santo, Rum)
- 2.5 cups Manitoba flour
- 1 packet baking powder (for cakes)
- 1 pinch salt
- 4.2 oz raisins
- 2.8 oz candied fruits (mixed)
- 1.4 oz pine nuts
- 2 tbsp milk
Weight per Slice–Approximately 112 grams
Calories (Kcal)~3544 Kcal~443 Kcal
Proteins~51 g~6.4 g
Total Fats~134 g~16.8 g
Carbohydrates~510 g~63.8 g
Tools
To achieve a homogeneous and fluffy consistency in a short time, using a mixer or a stand mixer is ideal. Here is the equipment needed before starting.
- 1 stand mixer with paddle attachment
- 1 citrus zester
- 1 round baking pan
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Steps for Genoese Sweet Bread
This recipe consists of simple but precise steps: follow the exact order to whip the base, incorporate the liquids, and finally add the “treasures” (candied fruits and pine nuts). The key is not to overwork the dough.
1. Whip the Fat Base: In a stand mixer (or with electric beaters) whip the sugar, the soft butter and the lemon zest until you obtain a light and fluffy mixture. This step is crucial to incorporate air and ensure final softness.
2. Add the Liquids: Incorporate the liquor, the milk and the whole egg, continuing to work with the paddle at medium speed until fully combined.
3. Incorporate the Dry Ingredients: Sift and add the Manitoba flour, the baking powder, and the salt. Work the dough only until the flour is completely absorbed. Attention: do not work too long, otherwise, the gluten develops and the cake will be chewy.
4. Add the “Treasures”: By hand, incorporate the raisins (well drained and perhaps lightly floured to prevent them from settling at the bottom), the candied fruits, and the pine nuts. Mix briefly with a spatula.
5. Shape and Bake: Transfer the dough onto a baking pan lined with parchment paper. Shape and level the dough to form a low disc (about 2–3 cm in height). You can decorate the surface with the typical triangle with a sharp knife or a grid.
6. Baking: Bake in a preheated static oven at 350°F for about 50 minutes, or until well browned and, inserting a skewer in the center, it comes out clean.
7. Rest and Serve: Let the Low Sweet Bread cool on a wire rack before slicing. The aroma will intensify as it cools.
This Low Genoese Sweet Bread is not just a dessert, it’s a slice of Liguria ready to amaze your guests with its intoxicating scent. Try it today!
Reliable Tips, Variants, and Substitutions
Here I answer the most specific questions a user might have:
What is the best liquor to use in Low Sweet Bread? Liquor not only flavors but also acts as a preservative and flavor enhancer. The ideal is an aged Rum, a dry Marsala or a good quality Vin Santo. If you prefer a non-alcoholic version, you can replace the 1.7 fl oz of liquor with 1.7 fl oz of orange juice or bitter almond.
Do I need to use Manitoba Flour? Manitoba Flour (strong flour) is recommended for the Sweet Bread dough because it gives structure, especially if the dough is worked for a long time. However, given the “low” and quick nature of this recipe, you can easily replace it with All-Purpose Flour or Cake Flour, just be sure not to overwork it.
How to make candied fruits softer? If your candied fruits are dry, blanch them for 1 minute before adding them to the dough. My secret is: let the finished dough rest for 10 minutes before baking. This allows the candied fruits and raisins to slightly absorb the dough’s moisture, making them softer.
Low Genoese Sweet Bread
❓ Frequently Asked Questions (FAQ) about Genoese Sweet Bread
Here I answer the most common doubts received from those who have tried the recipe: from storage, which is crucial for freshness, to the difference between the two versions of the Ligurian dessert.
How long does Low Genoese Sweet Bread last and how to store it?
The Low Sweet Bread, thanks to the presence of butter and liquor, keeps very well. At room temperature, well wrapped in plastic wrap or in an airtight container, lasts up to 7 days. I don’t recommend the refrigerator, which tends to dry out leavened cakes. You can also freeze it in slices: defrost at room temperature for an excellent breakfast.
Difference between Low Sweet Bread and Tall Sweet Bread?
The Low Sweet Bread (or Quick Sweet Bread) is what you prepared: it uses baking powder (for cakes) and is ready in a short time, resulting in a denser texture. The Tall Sweet Bread (Traditional Sweet Bread) is the traditional version, typical for Christmas, which requires sourdough and very long rising times, resulting in a more airy texture similar to a Panettone. Both share the same basic ingredients (raisins, candied fruits, pine nuts).
