Pandolce is a wonderful Genoese Christmas cake, traditionally made with raisins, candied fruits and pine nuts; so simple but rich in flavours, because we use only the best quality ingredients.
For this Christmas I prepared (as usual) my own version, giving a foodfulife twist to the traditional recipe! I made a Pandolce packed with delicious cranberries, white chocolate and hazelnuts. This dessert is sweet bread (actually more like a cookie dough), perfect if you want to surprise your guests with something truly special for Christmas!
Believe me, it doesn’t get any better than this!
If you prefer something a little less rich but still delicious, you can try my Chocolate and hazelnut Pandolce, made with dark chocolate and with less sugar and a little less butter.
Cranberry and white chocolate Pandolce.
Preparation time: 15 minutes + the resting time
Cooking time: 50 minutes
For 8-10 servings
220 g Manitoba flour (that you can replace with whole spelt flour, or any strong flour)
100 g unbleached all purpose flour
80 g soft butter
60 g milk
1 and a half tablespoons of honey
70 g brown sugar
grated zest of 1 organic lemon
2 tablespoons rum
1 teaspoon baking powder
1 teaspoon baking soda
a few drops of vanilla essence
150 g shelled and roasted hazelnuts (whole)
100 g white chocolate, cut into pieces and frozen (that you can replace with dark chocolate)
100 g dried cranberries
icing sugar to taste
tip. Freeze the white chocolate before making the cake, otherwise it will melt too much during the cooking time.
1. Mix the softened butter with the brown sugar and the egg, then add the honey and 60 g of milk. Add two tablespoons of rum, two drops of vanilla essence, then stir until the mixture is soft and creamy.
2. Separately, mix the two flours with the baking soda and the baking powder; then add the hazelnuts, the zest of a lemon, the white chocolate and the cranberries. Combine these ingredients with the creamy mixture.
3. Knead well, adding a little bit of flour to prevent the dough from sticking to your hands and place in the refrigerator for 15 minutes.
4. Line the base of an oven tray with baking paper, then place and shape the Pandolce on the tray.
5. Bake in a preheated oven at 170 ° C/388°F (with the fan running) for 50 minutes.
Note. The oven door must remain slightly open during the entire cooking time to release the steam (you can do that by placing a metal object, like a padlock, between the door and the oven, in order to live a 1-2 cm gap).
6. Let the Pandolce cool completely, then dust with plenty of icing sugar.
Pandolce con mirtilli rossi e cioccolato bianco.
Preparazione: 15 minuti + il riposo
Cottura: 50 minuti
Per 8-10 servings
220 g di manitoba (che potete sostituire con farina integrale di farro)
100 g di farina 00
80 g di burro morbido
60 g di latte
1 cucchiaio e mezzo di miele
70 g di zucchero di canna
la scorza grattugiata di un limone, non trattato
2 cucchiai di rum
1 cucchiaino di lievito per dolci
1 cucchiaino di bicarbonato
qualche goccia di essenza di vaniglia
150 g di nocciole tostate intere, senza buccia
100 g di cioccolato bianco, rotto in pezzi e surgelato (che potete sostituire con il cioccolato fondente)
100 g di mirtilli rossi essiccati (cranberries)
zucchero a velo q. b.
Congelate il cioccolato bianco per evitare che si sciolga troppo durante la cottura.
1. Amalgamate bene il burro con lo zucchero e l’uovo. Aggiungete 60 g di latte, il rum, l’essenza di vaniglia e un cucchiaio e mezzo di miele, poi mescolate fino ad ottenere un impasto cremoso.
2. Separatamente, mischiate le farine e poi aggiungete le nocciole, i mirtilli rossi, il cioccolato bianco (surgelato), la scorza di un limone, il bicarbonato e il lievito. Mescolate tutti gli ingredienti insieme, unendo l’impasto asciutto a quello cremoso.
3. Amalgamate bene, aggiungendo un po’ di farina per evitare che l’impasto si appiccichi alle mani, poi lasciate riposare nel frigorifero per 15 minuti.
4. Ricoprite la teglia con la carta da forno, poi mettete l’impasto sulla teglia e date la forma al Pandolce.
5. Infornate quindi a 170°C per 50 minuti (con la ventola in funzione).
Nota. La porta del forno deve restare socchiusa (con una fessura di 1 o 2 cm), in modo da far uscire il vapore (potete posizionare un oggetto di metallo, ad esempio un lucchetto, tra la porta e il forno).
6. Fate raffreddare completamente, poi decorate il Pandolce con abbondante zucchero a velo.
23 thoughts on “Cranberry And White Chocolate Pandolce”
Wow Serena this Pandloce looks absolutely delicious and your photography is amazing as always! Well done, will definitely have to try it! 🙂
Ciao Alice! Thank you so much! This is new entry on my Christmas menu…and I think it’s a keeper! 🙂
I really liked it a lot! 🙂
Absolutely gorgeous, Serena 🙂
Hi Linda! Thank you so much! My brother and my neighbours loved it! I am going to make it again for Christmas! …I have to admit that it took me a few tries before getting the recipe right! But in the end it paid off! It is really delicious!! 🙂
Thanks so much for this fantastic recipe! I will make it tomorrow! xxx
Let me know 🙂
yes, yes! xxx Have a Great Sunday! x
You too Sophie xx
Love the recipe(s) and the images – am so glad I found your blog 🙂
Thank you so much for your support! :-)))
This looks incredibly delicious, love your beautiful pictures!
Thank you!! It was quite special! 🙂
Never made a pandolce before. This is definitely something delicious that I need to make in my kitchen this Christmas, thanks for sharing the recipe and idea!
Thank you! Pandolce is a traditional and quite easy cake to prepare. The original recipe with raisins and candied fruit and pine nuts is really delicious! This is my adaptation, different but really special! It is a Knockout! 😉
Your recipe and photos are just divine, as always, Serena! 😀
Thank you darling! I am glad that you enjoyed it!
Yep – I think you have me hooked with this one. Q tho… whats Manitoba flour? I’ve never even heard of it. And again, love your little tip about freezing the white chocolate before mixing it. Hand hints are always appreciated. 🙂
I know, you are not the first person that asked me about manitoba flour, we use it a lot in Italy, but you probably call it in a different way.
It is a strong white Canadian flour, rich in protein….we use it to make croissants and other recipes where a strong flour is required. But you can replace it with any strong flour.
Thanks! I can easy use spelt instead as you suggest. 🙂