The panettone-flavored cake is a must-try recipe, perfect for the Christmas holidays. It combines the traditional flavors of panettone, such as candied peel, raisins and almonds, in a simple and quick preparation using baking powder. It has a soft texture, is butter-free and is ideal to serve with a glass of sweet wine or a good hot tea. Variation: if you don’t prefer raisins and candied peel, you can replace them with chocolate chips; if you want to further enrich the cake’s flavor, add a pinch of cinnamon or nutmeg to the batter. This cake stays soft for several days if stored properly. With this simple recipe, guests will surely be impressed, and you will bring to the table an irresistible aroma of citrus and spices and a warm, magical atmosphere. Below, let’s see together how to prepare our holiday panettone–flavored cake at home:
Other Christmas dessert recipes :
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Seasonality: Christmas
Ingredients
- 4 eggs
- 150 g sugar
- a pinch of salt
- 200 ml milk
- 180 ml vegetable oil
- 280 g all-purpose flour ("00" flour)
- 70 g potato starch
- 1 bustina baking powder (powdered leavening for cakes) (1 packet)
- grated zest of 1/2 orange and 1/2 lemon
- vanilla extract
- 50 g raisins
- q.b. rum
- 100 g candied fruit (orange, citron)
- 20 g whole almonds (unpeeled)
- q.b. coarse sugar
- q.b. powdered sugar
Steps
Before starting, make sure all ingredients are at room temperature. Soak the raisins first in warm water and then in rum to soften them, then drain and squeeze them well.
In a large bowl, beat the eggs with the sugar and a pinch of salt until you get a pale and frothy mixture. Add the milk, vegetable oil, grated orange and lemon zest and the vanilla extract. Mix until the batter is homogeneous.
Sift the flour directly over the batter together with the potato starch and the baking powder. Gently fold in the raisins and the candied peel cut into small cubes with a spatula.
Preheat the oven to 356°F. Line a cake pan 9.5–10.25 inches in diameter with parchment paper and pour the batter into the pan, leveling the surface with a spatula.
Decorate with the whole unpeeled almonds, sprinkle with coarse sugar and dust evenly with powdered sugar. Bake the cake for about 35 minutes. Perform the toothpick test: if it comes out clean, the cake is ready.
Once baked, remove from the oven and let it cool completely. The panettone-flavored cake is ready to be served.
Bon appétit and… happy holidays!
If you try this recipe, make sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
