Pandolce is a Christmas cake that originated in 16th-century Genoa, in Liguria. The traditional form, pandolce alto (“tall” pandolce), is yeast-raised like bread and has pine nuts as a main ingredient, along with raisins and candied citrus. The flatter pandolce basso, leavened with baking powder, is a simpler version that resembles the Genoa cake known in the United Kingdom.
This recipe follows the yeast-raised style: a soft, lightly sweet enriched dough scented with orange zest, orange flower water and fennel seeds, studded with Marsala-soaked raisins, candied orange peel and toasted pine nuts. The loaf is domed and golden, and it slices cleanly for serving with coffee or a glass of sweet wine.
It sits alongside other Italian holiday breads and cakes, such as the Panettone Classico (recipe on the site), the Pandoro di Verona (recipe on the site) and the Panforte di Siena (recipe on the site).
Pandolce Genovese Recipe
Ingredients
- For the fruit and nuts:
- ¾ cup (100 g) raisins
- 2 tablespoons Marsala or warm water
- ½ cup (70 g) pine nuts, lightly toasted
- ½ cup (75 g) candied orange peel (or mixed candied citrus), finely diced
- For the dough:
- 4 cups (500 g) bread flour or all-purpose flour, plus more for dusting
- 2¼ teaspoons (1 packet) instant yeast
- ⅔ cup (130 g) granulated sugar
- ½ teaspoon salt
- ¾ cup (180 ml) lukewarm whole milk
- 1 large egg
- 8 tablespoons (113 g) unsalted butter, softened
- 2 tablespoons orange flower water
- 2 teaspoons fennel seeds, lightly crushed
- Zest of 1 orange
- For the glaze:
- 1 egg yolk beaten with 1 tablespoon milk
Instructions
- Soak the raisins in the Marsala (or warm water) for 20 minutes, then drain. Toast the pine nuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant, and let them cool.
- In a large bowl or stand mixer, combine the flour, yeast, sugar and salt. Add the milk, egg, orange flower water, fennel seeds and orange zest and mix until a shaggy dough forms.
- Knead with the dough hook for 5 minutes, then add the softened butter a tablespoon at a time. Continue kneading 8 to 10 minutes, until the dough is smooth and elastic.
- Knead in the raisins, pine nuts and candied peel until evenly distributed. Place in a greased bowl, cover and let rise in a warm place for 1½ hours, until doubled.
- Shape the dough into a tight round and set on a parchment-lined baking sheet. Cover and let rise 1 hour, until puffy.
- Heat the oven to 350°F. Brush the loaf with the egg yolk glaze. Make three shallow slashes across the top, if desired.
- Bake for 45 to 50 minutes, until deep golden and the internal temperature is 190°F. Tent with foil after 30 minutes if the top browns too fast.
- Cool on a wire rack for at least 1 hour before slicing.
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