The quick panettone without leavening is not a real panettone, but an easy-to-make cake that tastes like panettone!
With instant baking powder and the typical aromas of a panettone, it is a cake to be baked preferably in a classic panettone mold, tall or short depending on preferences, enriched with candied fruits and chocolate chips (also replaceable with raisins according to taste), scenic and perfect for Christmas holidays.
Read how to make the quick panettone without leavening with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 6 – 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for the Quick Panettone Without Leavening
- 2 1/2 cups all-purpose flour
- 1/3 cup potato starch
- 4 eggs
- 2/3 cup sugar
- 3/4 cup milk
- 1/4 cup vegetable oil
- 2 tbsp honey
- lemon zest (grated from half a lemon)
- orange zest (grated from half an orange)
- 1 packet vanillin
- 1 cup dark chocolate chips
- 1/3 cup candied orange cubes
- 1 packet baking powder
- 1 egg white
- 1 1/2 tbsp sugar
- sliced almonds
- sugar sprinkles
Tools
- 1 Mold for low panettone in paper
Preparation of the Quick Panettone Without Leavening
To prevent them from sinking into the dough, keep the chocolate chips in the freezer for at least half an hour.
In a large bowl, beat the eggs with the sugar using a hand whisk.
Add the milk and oil, then the honey and grated citrus zest, always mixing with the whisk.Separately, in another bowl, mix flour, potato starch, baking powder, and vanillin, then gradually add them to the bowl with the eggs, stirring to avoid forming lumps.
When the dry ingredients are well incorporated, add the candied orange cubes and frozen chocolate chips, and mix to distribute them evenly.Prepare the glaze for decoration by lightly beating the egg white with the 1 1/2 tbsp of sugar.
Pour the panettone batter into an 18 cm diameter low mold.
Pour the glaze prepared with the egg white over the surface and sprinkle with sliced almonds and sugar sprinkles.Bake in a preheated static oven at 350°F on the medium-low rack of the oven for about forty minutes: perform the toothpick test to check the cooking, it should come out dry when inserted into the cake.
Remove your quick panettone without leavening and allow it to cool completely before serving.
Notes
Also visit the collection of recipes Creams to fill Pandoro or Panettone with many easy and delicious ideas, for all tastes: you can find it by clicking HERE.
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