Pandolce genovese is one of the traditional cakes from the Ligurian region of Italy. It is usually served during Christmas time but with this recipe you can enjoy all year long.
small candied fruit
a few spoonfuls of milk
Set out the butter at room temperature for at least an hour. Cut into cubes.
Preheat the oven to 350 F.
Rinse the raisins and dry them.
Put the anise seeds in a glass with water and keep only the seeds that stay afloat.
Place the flour on the counter, then add the butter, the sugar, and a little bit of the milk.
When the mixture starts to become more doughy in consistency, add the raisins, pine nuts, candied fruit, and baking powder. Add more milk if necessary to achieve desired consistency. Mix rapidly.
When everything is well mixed, form the dough into a ball and place it on a baking tray lined with parchment paper.
Bake for about an hour, or until the pandolce is lightly browned. Remove it from the oven and serve warm or at room temperature.
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Pandolce Genovese https://www.nonnabox.com/pandolce-genovese/