Italian Festive Baking


The Beauty of Baciccia

This traditional Ligurian cake is a staple of the festive season in northwest Italy. Read on for our authentic recipe.

Tis the season for festive baking! Bejewelled with raisins and candied fruit, Pandolce ‘Baciccia’, or Genoa Cake, is a sweet bread often eaten during Ligurian winter feasts. Served by the youngest member of the household but sliced by the oldest, one slice is always donated to the poor. Meanwhile, another slice is kept until San Biagio (February 3), to ask the saint for protection against throat ache.

  • Dessert


Serves 8


  • 175g (6 oz) icing sugar
  • 175g (6 oz) sugar
  • 300g (10 ½ oz) butter
  • 125ml (½ cup) milk
  • 245g (8 ½ oz) eggs
  • 975g (34 oz) flour
  • 25g (⅓ cup) baking yeast (instant)
  • 625g (22 oz) raisins
  • 250g (9 oz) candied orange, cut into small cubes
  • 125g (4 ½ oz) candied cedar, cut into small cubes (use other candied citrus fruit, such as lemon, if you cannot find cedar)
  • 50g (2 oz) pine nuts


  • Mix all the ingredients to create a dough.
  • Divide the dough into eight portions and place them on a baking tray.
  • Apply an egg wash and cut a cross at the top.
  • Bake in the oven at 160°C for 40-45 minutes.

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