Pandolce Genovese

Pandolce genovese – Ettorre (gregorio) CC BY-SA 4.0

1 lb. flour
1 oz. baker’s yeast
1/2 glass Marsala
1/2 cup melted butter
1 tbs. orange flower water
1/2 cup sugar
2 tbs. raisins
2 tbs. diced, candied squash
2 tbs. pine nuts
2 tbs. peeled pistachio nuts
1 tbs. anise seeds

How to make the Pan dolce:

How to make the pandolce:

Mix the yeast into 12 cup of lukewarm water, add 4 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 and bake in a pre-heated oven at 350°F for about an hour. Cool, slice and serve the pandolce.

Regional recipe from Liguria

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at