Pandoro cake is a recycling dessert, ideal for finishing all leftover pandoro and panettone. Have you already tried the pandoro tart? Equally delicious, as for the pandoro cake it is a really simple dessert, just blend the pandoro or panettone, add eggs, sugar, milk, and chocolate. It bakes in the oven and it’s done! The pandoro cake is super good, try it and let me know.
Recipes you might be interested in:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 433.79 (Kcal)
- Carbohydrates 50.17 (g) of which sugars 32.85 (g)
- Proteins 7.08 (g)
- Fat 23.98 (g) of which saturated 7.35 (g)of which unsaturated 9.93 (g)
- Fibers 0.93 (g)
- Sodium 116.64 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz pandoro
- 2 eggs
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 1 tbsp baking powder
- 1/3 cup all-purpose flour
- 1/3 cup milk
- 3.5 oz chocolate chips
- to taste ground cinnamon
Tools
- 1 Mold
- 1 Whisk
Steps
Chop the pandoro with the mixer, then set it aside.
In a bowl, beat the eggs with the sugar and cinnamon.
Then pour in the oil and milk, followed by incorporating the all-purpose flour, baking powder, and chopped pandoro.
Pour half of the chocolate chips, then pour into a mold lined with parchment paper measuring 8-9 inches.
Sprinkle the surface with the remaining chips.
Bake in the oven at 356°F for 35-40 minutes. Remove from the oven and let it cool completely before serving.
Storage
Pandoro cake can be stored under a cake dome for up to 3 days.
