One of the most classic Christmas cakes and part of the Cova cake-making tradition.
Its dough is typically soft and golden in colour (hence the name "golden bread") with a delicate vanilla fragrance.
It has a truncated cone shape, usually with eight ridges that give it the appearance of a star at the base. Its ingredients include flour, sugar, eggs, butter, cocoa butter and yeast.
Fanciful legend holds that that cake was once served to aristocratic Venetian families covered, no less, by gold leaf....
Preparation is decidedly complex and involves a number of highly particular steps.
Pandoro is perfect at any time during the day: excellent at breakfast, ideal for afternoon tea, superb as an after-meal dessert especially when accompanied by a delicate mascarpone cream.
When presented at a sumptuously laid Christmas table, sprinkling the cake with a fine cascade of icing sugar is an absolute must.
A traditional yet modern-day delight for all palates.