Low Pandolce (Genoese cake) : cooking recipe

 Low Pandolce or Genoese cake is a cake that despite the wealth of ingredients is not at all easy to do and does not require a procimento long as it does not have to rise. This recipe is prepared Ligurian how well you can imagine on the occasion of Christmas and, since I do not always like all the candied fruit or raisins, it may be replaced by the same quantity of raisins or candied fruit (raisins or a gingerbread only just candied fruit).     How to cook Low Pandolce?
Low Pandolce or Genoese cake is a cake that despite the wealth of ingredients is not at all easy to do and does not require a procimento long as it does not have to rise. This recipe is prepared Ligurian how well you can imagine on the occasion of Christmas and, since I do not always like all the candied fruit or raisins, it may be replaced by the same quantity of raisins or candied fruit (raisins or a gingerbread only just candied fruit). 




Ingredients :

• Flour : 500 gr

• Butter : 180 gr

• Sugar : 140 gr

• Honey : 50 gr

• Milk : 50 ml

• Eggs : 2

• Yolk : 1

• Candied Fruit : 150 gr

• Raisins : 150 gr

• Pine Nuts : 70 gr

• Yeast Powder : 1 packet

• Vanillin : 1 packet

Serves : 8 peole
Time required : 60 min
Capacity : Dessert
Difficulty : 2/5