Italian
Panettone Cake
by Giallozafferano · 2.9M subscribers on YouTube
A simple and delicious cake that captures all the flavours of classic panettone, using easy pantry ingredients like raisins and candied fruit. Perfect when you want the taste of panettone without the lengthy traditional process.
- Cook
- 50 min
- Difficulty
- easy
Ingredients
11 items- 3 pcsEgg
- SugarQuantity not specified by the chef; use approximately 100 g
- 100 gButteror substitute with 80 ml of vegetable oil
- 80 gMilk
- 200 gFlour
- Baking PowderTypically 16 g (1 packet); quantity not explicitly stated
- Essenza di rum1 vial or substitute with a splash of rum
- 50 gRaisins
- 100 gCandied FruitsMixed candied fruit
- Mandorle a Lamelle(optional) — For the surface; quantity to taste
- Powdered Sugar(optional) — For dusting; quantity to taste
Method
- Sieve the flour and baking powder together into a bowl and set aside.
- In a separate bowl, beat the whole eggs with the sugar using an electric mixer at high speed for at least 5 minutes, until very thick and pale.
- Add the melted butter (or oil) and milk, and mix gently with a spatula.
- Gradually fold in the sieved flour and baking powder mixture, stirring from the bottom up until smooth.
- Add the rum essence (or rum), raisins, and candied fruit, and mix gently to distribute evenly.
- Pour the batter into a panettone mold (or a 20-22 cm cake tin) and level the surface.
- Top with sliced almonds and a sprinkling of icing sugar or pearl sugar if desired.
- Bake in a preheated oven at 180°C for about 50 minutes, until golden and a skewer inserted comes out clean.
- Let cool completely before slicing. Dust with icing sugar before serving.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
