Pandoro

Literally translated, pandoro means ‘golden bread’, because of its deep yellow centre, due at least in part to the number of free-range eggs included in the cake along with 00 (doppio zero) flour, sugar, butter and yeast. It is an extremely light, moist and spongy cake, made by the Veronese and Venetians at Christmas. Due to the lengthy method, taking several days and requiring three proving stages, the Veronese no longer make it at home, preferring to buy commercially made versions. This tall cake is traditionally made in an eight-pointed star-shaped mould. It is usually eaten on its own, although I like it buttered then grilled so that the sugar in it caramelizes slightly.