Pandolce Genovese

Name: Pandolce Genovese
Prep time: 10 min
Cook time: 35 min
Total time: 10 min
Yield: 8
Ingredients: Farina Manitoba; Farina 00; Burro; Zucchero; Miele; Uova; Acqua di fiori d’arancio; Lievito in polvere per dolci; Uvetta; Canditi; Pinoli

10 mins prepServes 8

A traditional recipe for Pandolce Genovese that is easy to prepare and requires no rising time. The combination of assured sweetness from honey and sugar, along with the rich flavors of butter, fruit, and nuts, makes this cake delightful. A perfect treat for any occasion, where the table will remain clean after kneading! Follow additional tips in the author's stories on Instagram for more insights.

8 servings

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Instructions

1: Mix Farina Manitoba and Farina 00 together with sugar and baking powder.

2: Add honey, orange flower water, eggs, and room temperature butter, then knead vigorously for 10 minutes.

3: Once the dough is homogeneous, incorporate uvetta, pinoli, and canditi evenly.

4: Shape the dough into a ball, place it on a baking tray lined with parchment paper, and slightly flatten it.

5: Make a triangular cut on the surface of the pandolce for even cooking.

6: Bake at 160 degrees Celsius for about 35 minutes, adjusting as necessary depending on your oven.

7: Test cooking with a toothpick; it shouldn't come out completely dry but slightly moist.

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Pandolce Genovese

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