I am interested in a recipe to make pandolce. My mother in-law is from Genoa and I would like to make her the Traditional Genovese pandolce. If you can not send a recipe can you please advise where I may be able to purchase some in the New York/New Jersey area.
Pandolce Christmas cake recipe
500g flour, 200g sugar, 1 egg, 1 sachet yeast, 200g sultanas, olive oil, 200g dried fruit, 50g pine nuts, half glass marsala liqueur.
First dissolve the yeast in tepid milk and put to one side.
Mix the flour with the sugar, a glass of olive oil, and the yeast mixture. Orange water can also be added at this point.
Knead the mixture to form an elastic dough, then add the sultanas and dried fruit. Work the dough again to form a classic bun loaf shape.
Cover with a linen cloth and leave to one side to rise.
Once done place in a suitable baking tin and slice a cross shape into the top of the dough.
Cook at 200°c for an hour and serve the finished Pandolce warm.
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