Pandolce cake

8 servings

90 minutes

The recipe was shared with us by the official information portal about tourism and events in Genoa visitgenoa.it.

Energy value per serving

• Calories: 739.2
• Proteins: 13.1g
• Fats: 19.7g
• Carbohydrates: 130.1g

Ingredients

• Brewer's yeast: 20 g
• Wheat flour: 800 g
• Butter: 100 g
• Sugar: 250 g
• Raisin: 100 g
• Pine nuts: 100 g
• Candied fruit: 100 g
• Fennel seeds: 50 g
• Salt: to taste
• Orange extract: 5 ml

Cooking steps

1. Pour the flour onto a flat surface and make a well. Pour in the yeast dissolved in half a cup of warm water. Gently knead the dough until the mixture becomes elastic. Add more water if necessary. Let the dough rest overnight in a bowl covered with a warm cloth.

   Required ingredients:

   • Brewer's yeast: 20 g
   • Wheat flour: 800 g

2. Chop the candied fruits into small pieces. Add melted butter, orange extract, sugar, and salt. Add the ingredients to the dough prepared the previous day.

   Required ingredients:

   • Butter: 100 g
   • Sugar: 250 g
   • Candied fruit: 100 g
   • Orange extract: 5 ml
   • Salt:  to taste

3. Add dried and pressed raisins, pine nuts, and fennel seeds. Mix the mixture for at least 15 minutes.

   Required ingredients:

   • Raisin: 100 g
   • Pine nuts: 100 g
   • Fennel seeds: 50 g

4. Divide the dough into two equal parts and place them on two trays, shaping them. Cover with a cloth and keep warm for another 12 hours.

5. Place the dough in the oven and bake at 180 degrees for about an hour until golden brown.