Pandolce genovese
Pandolce genovese is the quintessential Christmas sweet of Ligurian tradition, a rich fruit bread studded with candied fruit, pine nuts, and delicately perfumed with orange blossom water. Originating from Genova, it represents the perfect blend of Eastern spice influences and candied fruits that the Maritime Republic imported along its trading routes. Dense, fragrant, and slightly moist, it takes centre stage during Genoese festivities.
Preparation
- 1
Dissolve the baker's yeast in a little lukewarm water and let it rest for 5 minutes.
- 2
In a bowl, work the softened butter with the sugar until you achieve a creamy, light mixture.
- 3
Add the eggs one at a time, mixing well after each addition, and pour in the orange blossom water.
- 4
Incorporate the sifted flour with the diluted yeast and a pinch of salt, stirring carefully until you form a homogeneous dough.
- 5
Cut the candied fruit into medium-sized pieces, then add to the mixture along with the pine nuts and raisins, distributing them evenly.
- 6
Pour the dough into a buttered and floured round baking pan, smooth the surface.
- 7
Let the pandolce rest in a warm place for about 20-30 minutes until it rises slightly.
- 8
Bake at 180°C for 50-60 minutes, until a toothpick inserted in the centre comes out clean and the surface is golden.
- 9
Turn out the pandolce and allow it to cool completely on a wire rack before slicing.
Chef's Tips
Prepare the pandolce a few days before serving: the dough will settle and the aromas will intensify. You can wrap the finished cake in food paper to keep it soft for up to a week.