Pandolce Recipe (Traditional Italian Genovese Cake)

Pandolce Genovese is a classic Italian sweet bread cake that is traditionally served at Christmas time. Also known as Pandolce Basso, this sweet no-rise bread is a perfect treat for the holiday season. 

Pandolce is a classic Genoa cake made with pine nuts, candied fruit, and raisins. It's considered a close cousin to Panettone cake and is delicious served with a cup of coffee, espresso, or a glass of sweet wine. 

If you love serving traditional Italian desserts, be sure to try these Anise Cookies, classic sweet Taralli Dolci, Baci di Dama, or Amaretti Morbidi. For traditional Italian cakes, don't miss this Italian Rice Cake, Torta Sbrisolona, Panforte Cake, Italian Carrot Cake, or Almond Ricotta Cake. 

You'll Love Pandolce! 

Pandolce Genovese, also known as Pandolce Basso, is a sweet bread that is full of flavor. This dense bread is made without yeast and has the most amazing crumbly texture. 

The classic Pandolce, which means "sweet bread" in Italian, is a traditional Italian Christmas cake. Pandolce is served around the holidays for breakfast or dessert and is studded with candied fruit. 

You can find this bread in most Italian pastry shops especially around the Genoa region of Italy. It's perfect to make ahead and tastes delicious the next day. 

This recipe is traditionally flavored with orange flower water. However, since that's a hard ingredient to come by, here I make it with fresh orange zest for a similar citrusy taste. 

You're going to love the sweet flavor and dense texture of this sweet bread that's like a compact cake. It's perfect with a cup of coffee, a cup of espresso, or a glass of Marsala wine. 

So, if you're looking for a unique and delicious Italian Christmas recipe, be sure to try Genoese Pandolce recipe. Simple to make and so delicious! 

Ingredients and Variations

• Flour: just use regular all purpose flour for this recipe. Cake flour is a good substitute. 
• Sugar: you will need granulated sugar. 
• Baking Powder: there is no yeast in this sweet bread. Instead you will use baking powder for the rise. Be sure you are not using baking soda. 
• Butter: use a stick of unsalted room temperature butter. Salted butter is a good substitute. 
• Honey: a little bit of honey is traditional for this pandolce recipes. 
• Orange Zest: orange blossom water is the traditional ingredient for pandolce. However it can be hard to come by and expensive. Orange zest is a great substitute here. 

• Candied Fruit: you can use your favorite candied sweet fruit blend. I like to use a fruitcake or candied orange peel blend. If you can't find dried fruit, you can omit it or just use raisins. 
• Pine Nuts: pine nuts, or pignoli, are the classic nut used in this recipe. You can use whatever nut you'd like.
• Raisins: of all the pandolce recipes I researched, raisins "uva passa" are the common element. It's a good idea to soak the raisins in water and then dry thoroughly before using. 
• Optional: fennel seeds are a commonly additional to traditional Italian Pandolce. If you are a fan of the licorice tasting seed, feel free to add ¼ to ½ teaspoon to the recipe. 

How to Make Pandolce 

Pandolce Basso is a quick sweet bread made with citrus fruits. This no yeast recipe comes together fast with no need to rise or sit before baking. 

Start by preheating your oven to 350 degrees and line a baking sheet with parchment paper. Set your oven rack to the top third of the oven. 

Step 1: combine ingredients

In a large bowl, whisk together the flour, sugar, and baking powder. Then, add in the softened unsalted butter, honey, and orange zest. Mix it together until combined. 

Step 2: knead the pandolce

Pour the dough on to a lightly floured surface and use your hands to knead until a dough forms. If the dough is too dry, add a bit of warm water. If the dough is too wet, add in a bit of flour. 

The dough should be smooth and slightly sticky. Press into a flat disk shape. 

Step 3: add in the pine nuts and fruits

Add the pine nuts, raisins, and candied fruit on top of the dough. Use your hands to work the ingredients into the pandolce dough, pressing them into the dough as you go. 

Step 4: form pandolce and bake

Shape the dough into a 6-inch round loaf. Place on the prepared baking tray. You can brush the top of the cake with an egg mixture or warm milk before baking if you'd like. 

Bake on the top third rack of the oven until golden brown and a toothpick inserted into the middle of the cake comes out clean. 

Let the pandolce cool completely on a wire cooling rack before cutting into wedges and serving. 

Recipe Tips

• Every dough will be different. If your dough is too dry, add a bit of water. If it's too wet, add a bit more flour. You want a smooth, slightly tacky dough for pandolce. 
• You can use whatever candied fruit you'd like or omit it altogether. Pine nuts are traditional in this recipe but you can use whatever chopped nuts you prefer. 
• The traditional Pandolce recipe uses orange blossom water, which can be difficult to find. I find that fresh orange zest is a good substitute. 
• Other pandolce recipes call for fennel seeds. Feel free to add ¼ teaspoon of fennel seeds to the dough if you'd like. 
• Store leftover pandolce at room temperature in an airtight container for up to three days. Refrigerate in an airtight container for up to a week or freeze for up to a month. 

Frequently Asked Questions

What is Pandolce? 

Pandolce is a traditional Italian sweet bread or cake originating from Genoa, Italy. It is typically made with a variety of ingredients such as candied fruits, nuts, and sometimes spices. Pandolce has a slightly crumbly texture with a sweet and rich flavor.

What is the difference between Pandolce Alto and Pandolce Basso? 

Pandolce Alto and Pandolce Basso are two variations of the traditional Italian pandolce cake. Pandolce Alto is a taller, more leavened version with a lighter and fluffier texture, while Pandolce Basso is a shorter, denser cake, often containing more candied fruits and nuts, resulting in a richer and heavier consistency.

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