Pandolce Alla Genovese is a typical dessert of the Genoese tradition, particularly consumed during the Christmas festivities. 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 softened in water, candied pumpkin pieces, fennel seeds, Marsala wine, orange flower water, and salt. It is prepared by baking it on a buttered and floured baking sheet. It is a dessert rich in flavors and aromas that pairs perfectly with the Christmas season.
This cake of ancient origin is, above all, the final course of every Genoese Christmas banquet.
While it was once traditional to make it at home, today people usually tend to buy it directly from the baker, mainly because it is difficult to achieve a good result without sufficient experience in leavening; in fact, the latter is the secret of a successful outcome, as is the abundance of raisins, candied fruit, pistachios and pine nuts.
Put 200 g of flour on the work surface with a pinch of salt and knead it with the leavened bread dough and a few tablespoons of lukewarm water to obtain a soft dough ball, which you will let 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; make a well with the remaining flour on the work surface with another pinch of salt and pour the butter, the Marsala, the orange flower water and the sugar into the center; mix the ingredients well and add the risen dough ball.
Knead well and for a long time by hand, adding a few tablespoons of lukewarm water if necessary, to obtain a well-worked, soft dough.
Add the pine nuts, the well-drained sultana raisins and the pistachios.
Baking sheet
Ring mold
Italy, Liguria
| Energy (kcal) | 392 |
| Carbohydrates (g) | 56.78 |
| of which Sugars (g) | 17.06 |
| Fat (g) | 16.04 |
| of which Saturates (g) | 7.76 |
| Protein (g) | 8.11 |
| Fiber (g) | 1.93 |
| Sale (g) | 0.01 |
