Pandolce Genovese is a sweet bread from the Genoa region of Northern Italy eaten at Christmas time. Today's version has been made with Wholegrain Gluten-Free Self Raising Flour by the Free From Fairy.
Ingredients
300 g free from fairy gluten free self raising flour, sieved
pinch of salt
85g organic butter, diced
60g unrefined sugar (used half rapadura and half light muscovado)
1 tbsp honey
1 tbsp vanilla extract
1 free-range organic egg
100-150g sultanas / chopped diced apricots (pre-soaked for 15 minutes in warm water),
Zest of 1 orange
6 tbsp milk (milk choice up to you, I used almond)
Instructions
Pre-heat oven to 160C (fan), line an 8inch round baking tin roughly with parchment.
Mix the salt into the flour and set aside.
Meanwhile soften the butter with an electric whisk or by hand, then cream in the sugar, honey, vanilla extract and egg. Add the drained fruit and orange zest.
Add the wet ingredients into the dry and stir to combine. The dough will still be dry, don’t panic. Add the milk the mixture into the batter and keep stirring till all combined, you should end up with what looks like a stiff wet cake batter.
Scrape into the cake tin, and smooth over with the back of a spoon.
Bake in the oven for 35-40 minutes until browned on top. Cool fully before slicing
Recipe by Ceri Jones Chef at https://cerijoneschef.com/pandolce-genovese/