The EVO oil sweet bread is an original reinterpretation of the classic low Genoese sweet bread.
This cake is also referred to as Genoese panettone, due to its resemblance to the more classic Christmas cake. According to the legend, in the 1500s a contest was held among the pastry chefs of Genoa to create a dessert that represented the wealth of Genoa, nutritious, long-lasting, and suitable for long sea voyages. Thus, this traditional dessert was born, enjoyed all year round but very common on tables during the Christmas holidays.
For my version made without the use of butter, but instead based on extra virgin olive oil, I chose the extravirgin Evoo Blend Premium Organic from Tenuta 100 Torri. Delicate, yet intensely fragrant, pleasantly sweet on the palate with hints of almond and aromatic herbs, it is perfect to enhance the taste of this fruit-rich dessert.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 444.07 (Kcal)
- Carbohydrates 70.49 (g) of which sugars 40.06 (g)
- Proteins 7.27 (g)
- Fat 17.07 (g) of which saturated 3.50 (g)of which unsaturated 3.62 (g)
- Fibers 2.16 (g)
- Sodium 381.16 (mg)
Indicative values for a portion of 125 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 for the EVO Oil Sweet Bread
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat semolina (integral)
- 1/4 cup sugar
- 1/4 cup milk kefir
- 1 tsp baking soda
- 1/4 cup extra virgin olive oil
- 1 egg
- 1 pinch salt
- 3/4 cup raisins
- 1/4 cup candied orange
- 1/4 cup almonds
- 1/4 cup walnuts
- 1 cup fresh orange juice
- 1/4 cup sugar
- 2 tbsp potato starch
- 1 1/2 tbsp butter
Preparation of the EVO Oil Sweet Bread
To prepare the EVO Oil Sweet Bread with orange cream, first soak the raisins in warm water, then prepare the “yeast” by mixing the kefir with the baking soda in a glass and letting it foam.
Chop the almonds and walnuts coarsely with a knife
In a bowl, mix the two flours with the sugar and a pinch of salt
Add the kefir with baking soda and start mixing with a spoon
In another bowl, place the whole egg and begin to pour the extra virgin olive oil slowly
While mixing with a hand whisk, continue to pour the oil slowly to create a loose mayonnaise-like emulsion
Add the egg and oil emulsion to the dough and continue to mix with the spoon in the bowl to combine everything
Add the chopped nuts, drained and dried raisins, and the candied orange
Knead everything well first in the bowl and then on the work surface until you get a firm dough to shape into a round and slightly flattened form
Make cuts on the surface of the EVO Oil Sweet Bread and bake at 375°F for about 50/55 minutes
While the sweet bread is in the oven, prepare the cream.
Put the squeezed orange juice in a saucepan and add the sugar and starch, mixing well with a whisk to avoid lumps.
Place the saucepan over low heat and cook, continuing to stir with the whisk until the cream thickens.
Remove from heat and add the butter, still mixing with the whisk.
Remove the EVO Oil Sweet Bread from the oven and let it cool, then serve it with the orange cream
