The Fir Eats / Cara Cormack
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 qkatie | 2020-12-18 22:26:44 |  41,609 Views |
The Italian Christmas cake you don't know: PANDORO
Christmas in Italy wouldn’t be complete without two classic cakes: the panettone from Milan and its sister cake the pandoro from the northern Italian city of Verona. Like panettone pandoro (meaning “golden bread”) has a light yeast-raised golden interior and a browned exterior. Unlike panettone however it doesn’t contain candied fruit or raisins making it the favorite Christmas cake for many. Pandoro also resembles a Christmas tree: a towering star-shaped cake topped with snow-white icing sugar.
Most Italians prefer to buy commercially produced pandoro from their local bakery or grocery store as it is time-consuming to make requiring four separate long rising periods and three resting periods after the dough is rolled out. However because the sweet and buttery cake is so plain in flavor commercial versions often include some sort of filling such as limoncello or chocolate cream. This recipe however does not call for a filling.
However if you are an experienced and dedicated baker it can be very rewarding to make it at home. You will need a tall pandoro mold. The molds used in Verona are about 10 inches/25 cm high 8 inches/20 cm wide at the top tapered and star-shaped in cross-section usually with 8 points. The pan can be purchased online but if you can’t find one a similarly tapered cylindrical mold will do.
