Genoese Pandolce is a traditional dessert from Genoa, particularly enjoyed during the Christmas holidays. It has ancient origins and a soft, fragrant texture. This recipe uses white flour, sugar, butter, leavened bread dough, pine nuts, shelled pistachios, sultana raisins soaked in water, candied pumpkin in small pieces, fennel seeds, Marsala wine, orange blossom water, and salt. It is baked on a buttered and floured tray. It is a dessert rich in flavors and aromas that perfectly complement the Christmas festivities.
This ancient dessert is the quintessential final course of every Genoese Christmas banquet
While it was once traditional to make it at home, today it is usually bought directly from the baker, mainly due to the difficulty of achieving a good result without enough experience in leavening; indeed, the secret to success lies in the leavening process as well as the abundance of raisins, candied fruits, pistachios, and pine nuts
Place 200 g of flour with a pinch of salt on the work surface and knead it with the leavened bread dough and a few tablespoons of lukewarm water to obtain a soft dough, which you will leave to rise in a warm place for about eight hours in a floured bowl covered with a cloth
After this time, melt the butter in a small saucepan over low heat; place the remaining flour with another pinch of salt on the work surface, and pour the butter, Marsala, orange blossom water, and sugar into the center; mix the ingredients well and add the leavened dough
Knead well and for a long time with your hands, adding a few tablespoons of lukewarm water if necessary, to obtain a well-worked and soft dough
Add the pine nuts, well-drained sultana raisins, and pistachios
Baking tray
Bundt pan
Italia, Liguria
| Energy (kcal) | 408.3 |
| Carbohydrates (g) | 57.01 |
| of which Sugars (g) | 19.38 |
| Fat (g) | 16.73 |
| of which Saturates (g) | 7.47 |
| Protein (g) | 8.74 |
| Fiber (g) | 4.45 |
| Sale (g) | 0.01 |
