Pan dolce

Or as I’ve come to refer to it – “the Christmas scone cake”! I tried an alternative to the traditional Christmas Cake this year – which freed up my Labour Weekend – mainly to avoid being overwhelmed by having to consume an 8kg fruit cake that no matter how many chunks you break off and give to family, you’re still chewing your way through in May the following year.

Introducing the pan dolce – Christmas tradition of Italians – a much lighter scone like cake that stores for 6-7 weeks and contains sultanas, mixed peel, hazel nuts and pine nuts. And also the very interesting orange blossom water which required a bit of research – yaaaay Moore Wilsons!

Anyway, a very precise and successful Sunday afternoon was had – it looks just like the pictures and tastes good (it did say in the recipe that it made two because you just can’t resist eating one straight out of the oven – which we’re doing!)

Precise measurements:

Patting out the rounds, without handling too much:

The finished product:


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