Panettone is often hailed as the undisputed symbol of an Italian Christmas. Its lofty, fluffy texture and rich, sweet aroma make it a true holiday showstopper. But let’s face it—making a proper Panettone at home requires patience, advanced baking skills, and a good chunk of your time. For many of us, that’s not exactly feasible during the holiday rush.
So, what if we told you there’s another festive Italian cake that embraces the same spirit of Christmas, yet is much easier to prepare?
Enter PANDOLCE GENOVESE, a traditional Ligurian sweet bread that anyone can bake at home:
Rich in flavor and packed with dried fruits, nuts, candied peel and delicate aromatics, Pandolce Genovese embodies all the warmth and festivity of the holiday season. And it is more than just a cake—it’s a slice of history. Legend has it that Pandolce was inspired by a contest launched in the 16th century by Andrea Doria, the famous Genoese admiral. He challenged bakers to create a dessert that was both nutritious and long-lasting, suitable for sailors embarking on long voyages. The result? Pandolce, a festive treat that embodies the maritime spirit of Genoa while delighting taste buds at every turn.
Traditionally, there are two versions of Pandolce: alto (tall), which requires a slow rise and yeast, and basso (short), which is more like a dense fruitcake and uses baking powder.
Below, we share a recipe for the basso version.
With its simple, no-fuss preparation, it’s the perfect solution for those who want to bring a touch of Italian tradition to their Christmas table without the stress.
Buon Natale!
Pandolce Genovese (Christmas Sweetbread)
Ingredients
- 300 grams Flour
- 85 grams Butter at room temperature
- 100 grams Sugar
- 80 grams Milk
- 10 grams Baking Powder
- 120 grams Sultanas previously soaked and drained
- 140 grams Candied peel mix of orange and lemon
- 15 gramas Pine Nuts
- 1 Egg
- 1 tsp Vanilla Extract
- 1 tsp Rum
- 1 pinch Salt
Instructions
- In a mixing bowl, combine the softened butter and sugar. Use a spatula to mix them until you achieve a creamy consistency.
- Add the egg to the bowl and mix thoroughly until fully combined with the butter and sugar mixture.
- Stir in the sultanas, candied peel, and pine nuts, ensuring they are evenly distributed throughout the mixture.
- Pour in the milk and mix to combine. Then, add the vanilla extract, rum, and a pinch of salt. Stir well.
- Gradually add the flour and baking powder to the mixture. Begin kneading the dough with the spatula, and once it starts coming together, use your hands to form a ball.
- Transfer the dough ball onto a sheet of parchment paper. Press it gently to flatten it to approximately 4 cm in thickness.
- Using a knife, score the surface of the dough with the traditional triangle pattern, being careful not to cut too deep.
- Preheat your oven to 190°C. Bake the pandolce for 50 minutes, or until the surface is golden and firm.
- Remove from the oven and allow the pandolce to cool completely before slicing. Serve with tea, coffee, or as part of a festive spread!
