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