Pandolce Genovese – Genovese Pandolce
1 lb. flour
1 oz. baker’s yeast
1/2 glass Marsala
1/2 cup melted butter
One tbs. orange flower water
1/2 cup sugar
Two tbs. raisins
Two tbs. diced, candied squash
Two tbs. pine nuts
Two tbs. peeled pistachio nuts
One tbs. anise seeds
How to make the Pandolce Genovese – Genovese Pandolce:
Mix the yeast into 12 cups of lukewarm water, add four tbs. Flour and mix till you get a smooth, elastic dough. Cover and keep warm until doubled in size. Make a Fontana (fountain) with half the flour. Put the risen dough and a pinch of salt in the middle. Knead together, adding as much warm water as necessary for the dough to be elastic. Put the dough in a large buttered. Floured and sugar-dusted bowl and set in a warm place for about 18 hours.
Make a Fontana with the remaining flour. Put the Marsala, softened butter, orange-flower water, and sugar in the center and knead until elastic and smooth. Add the pre-risen dough, the raisins (previously softened in water), squash, pine nuts and pistachio nuts, and anise seeds. Shape the dough into a ball, place it on a buttered and floured baking mold and let the pandolce rise in a draft-free, warm place for about 12 hours.
Cut a cross on the top of the cake with a sharp knife. Then bake in a pre-heated oven at 350°F for about an hour. Cool, slice, and serve the pandolce.
Pandolce Genovese – Genovese Pandolce is a Regional recipe from Liguria