Step by Step recipes

Pan dolce (fruit loaf)

From Liguria, a nut cake with all the aroma of Italian fruits. Our Master Chefs will guide you step by step through the preparation of one of the most classical and tasty dishes of Italian cuisine.

  • Time

    1 hour and 5 minutes

  • Difficulty

    Difficult

  • Course

    Desserts and Fruit

  • Italian Region

    Liguria

Ingredients

For the dough

  • 1 lb all-purpose flour
  • 1 ½ oz baking powder
  • ½ lb water
  • 1 lb all-purpose flour
  • 2 ½ oz granulated sugar
  • 1 ¼ oz raisins
  • 1 oz pine nuts
  • ⅛ oz fennel seeds
  • ¾ oz pistachios
  • ½ oz orange flower water
  • ½ oz Marsala wine
  • 5 oz butter

Preparation

25 minutes preparation + 40 minutes cooking

Step 1

Dissolve the yeast in the water, blend in the flour and then put into a food mixer and mix well.

Pan dolce (fruit loaf) - Step 1

Step 2

When the dough is ready, leave to rest for 3 hours.

Pan dolce (fruit loaf) - Step 2

Step 3

Make a well in the center of the flour and put all the ingredients into it. Add the biga dough and mix everything together.

Pan dolce (fruit loaf) - Step 3

Step 4

Once it has been mixed well leave to rest for 15 minutes.

Pan dolce (fruit loaf) - Step 4

Step 5

Shape into small loaves and allow to rise.

Pan dolce (fruit loaf) - Step 5

Step 6

When the dough has finished rising, place in the oven for around 40 minutes.

Pan dolce (fruit loaf) - Step 6

Chef's Tips

Always cover the dough left to rise, so that the air does not dry out the surface.

Once the loaf has been shaped, leave it to rise again, to avoid the dough retaining too much nerve.

Always place in a preheated oven.