Pandolce Genovese (Christmas cake from Genova, Liguria

Pandolce Genovese

Genovese Christmas Cake

Genova, Liguria

Much more dense and crumbly than the better known Panettone of Milan.


Half teaspoon dry active yeast

4 fl oz warm milk

4 oz softed butter

5 oz suga

1 tblsp. Fennel seeds

half tsp. Ground corianda

1 egg lightly beaten

2 tsp. Vanilla extract

4 tsp. Orange flower water

14 oz flour

half cup dried currants

third cup raisins

third cup finely chopped candied orange peel

third cup pine nuts

  1. Dissolve the yeast in the milk, set aside until foamy, about 10 mins.
  2. Beat butter and gradually add sugar, beating until light and fluffy.  Stir in fennel seeds and coriander, then add the egg, vanilla and orange flower water, mix thoroughly.  (the mixture may look a little curdled, don’t worry)
  3. Gradually add the flour and milk and yeast mixture, mixing thoroughly.  When the dough is smooth, mix in currants, raisins, orange peel, and pine nuts.  Transfer to a large greased bowl.  Cover with a clean cloth and leave in a warm place to rise for 3 – 4 hours (even overnight).  The dough may only rise a little; this is a dense bread.
  4. Preheat the oven to 375° F.  Shape the dough into a round about 6 in. and place onto a greased baking sheet.  Bake until golden, 45 mins. To 1 hour.  Cool completely

To serve: cut or break into small pieces with sweet wine.

Store in an airtight container


3 responses to “Pandolce Genovese (Christmas cake from Genova, Liguria

  1. I made this yesterday and it was still uncooked inside after 1 hour and 5 minutes in oven. It was very brown on top and burned on the bottom. What can I do to remedy this next time?

    • I’m sorry the cake didn’t turn out well for you. Maybe your oven is hotter than mine. The cake should be quite brown on top and is a very dense ‘bread’, I’ve never had problems with it being undercooked inside.

      • Yes, perhaps it is. Next time I plan to bake it at a lower temperature for a longer period of time. Thanks for your response.

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