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.
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.
- 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.
- 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.
- Raisins: 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.