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How to make the pandolce:
Mix the yeast into 12 cup of lukewarm water, add 4 tbs. flour and mix till you
get a smooth, elastic dough. Cover and keep warm until doubled in size.
Make a fontana (fountain) with half the flour. Put the risen
dough and a pinch of salt in the middle. Knead together, adding as much
warm water as necessary for the dough to be elastic. Put the dough in a
large, buttered. Floured and sugar dusted bowl and set in a warm place
for about 18 hours.
Make a fontana with the remaining flour. Put the Marsala, softened
butter, orange-flower water, and sugar in the center and knead until
elastic and smooth. Add the pre-risen dough, the raisins (previously
softened in water), squash, pine nuts and pistachio nuts and anise
seeds. Shape the dough into a ball, place it on a buttered and floured
baking mold and let the pandolce
rise in a draft-free, warm place for about 12 hours.
Cut a cross on the top of the cake with a sharp knife and bake in a pre-heated
oven at 350°F for about an hour. Cool, slice and serve the
pandolce.
Recipe courtesy of The Italian Trade Commission.
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