The Panarellina cake is an incredibly soft dessert, widely known in Liguria. What intrigued me the most and prompted me to try it is the fact that it is baked cold. I had never cooked cakes that didn’t require a preheated oven and I was a bit skeptical. But then… magic! The cake rises perfectly, puffs up, and stays wonderfully tall and super fluffy. In short, a truly amazing dessert, perfect for breakfast and snack time. Don’t miss this recipe, but read it carefully because, although simple, it requires some precise tips to succeed perfectly.

Other breakfast ideas:

Difficulty: Easy
Cost: Cheap
Preparation time: 15 Minutes
Portions: 10/12
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for Panarellina Cake

2/3 cup all-purpose flour
2/3 cup potato starch
1 cup almond flour
2 cups powdered sugar (I used cane sugar)
4 eggs (medium)
3/4 cup butter
1 packet baking powder (16 g)
powdered sugar (for decoration)

Tools

1 Mixer or Thermomix
1 Bowl
Sieve fine-mesh
1 Springform Pan with a diameter of 10 inches

Preparation of the Panarellina Cake

If you don’t have almond flour, you can finely grind the same amount of blanched almonds. The same goes for powdered sugar, which you can make by grinding regular granulated or cane sugar
For this recipe, I used the Thermomix, but at the end of the article, I’ll also show you how to make it without.
It’s necessary to take the butter out of the fridge at least 15 minutes before starting to prepare the cake.
Place the sugar in the jug and pulverize it for 20 seconds at Turbo speed (of course, if you’re using already powdered sugar, this step is not necessary).
Add the eggs and whisk everything (30 sec. speed 6).
Then add the soft butter in pieces (30 sec. speed 6).
In a bowl, sift the flour with the starch and baking powder, then add the almond flour. Mix, pour these dry ingredients into the jug, and mix thoroughly (30 sec. speed 6).
Pour the mixture into a previously greased and floured springform pan with a diameter of 10 inches or lined with parchment paper (I placed parchment paper at the bottom and greased and floured only the sides).
Bake the Panarellina cake in a COLD OVEN. Turn on the oven to 350°F and bake it for about 35 minutes. Perform the skewer test to verify actual cooking: inserted in the center, it should come out dry.
Another important point: once cooked, DO NOT REMOVE THE CAKE FROM THE OVEN, but let it cool inside with the door slightly open.
Once cooled, remove it from the oven and the pan, transfer it to the serving dish and sprinkle it with powdered sugar. Enjoy! Paola
It is absolutely essential to work everything with electric beaters and FOR A LONG TIME.
Beat the eggs with the powdered sugar. Incorporate the butter and blend it perfectly into the mixture. Then, without ever stopping the beaters, begin to add the flour, sifting it together with the baking powder and starch. Finally, add the almond flour. The rest is the same as the recipe described above, which I advise you to read carefully, especially for the tips regarding the baking of the Panarellina cake.
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