This recipe for an easy, quick, and clever panettone cake has been a great success and is perfect for Christmas holidays. You can prepare it in just over an hour, without too many leavening steps, using a mold 3 inches high and 8.5 inches in diameter, or you can also use a paper panettone mold.
Like the smart pandoro recipe, this one is also very satisfying: soft and fragrant, it didn’t last long. Of course, it’s nothing like the classic panettone, but still tasty and delicious, and without butter and brewer’s yeast.
In this recipe, I used Strega liqueur, orange blossom water, and dark chocolate chips, but you can easily replace the liqueur with rum and use softened and well-drained raisins instead of dark chocolate.
Here’s the recipe for you, see you soon, Susy.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 398.23 (Kcal)
- Carbohydrates 61.79 (g) of which sugars 34.23 (g)
- Proteins 8.01 (g)
- Fat 14.59 (g) of which saturated 2.20 (g)of which unsaturated 9.23 (g)
- Fibers 1.17 (g)
- Sodium 141.91 (mg)
Indicative values for a portion of 120 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 Smart Panettone Cake
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 3 eggs (medium size)
- 1/2 cup low-fat yogurt
- 1/3 cup sunflower oil
- 1/2 cup candied fruit
- 1/4 cup dark chocolate chips
- 1/4 cup sliced almonds
- 1 teaspoon Strega liqueur (or rum)
- 1 teaspoon orange blossom water
- 1 packet baking powder
- 1 pinch salt
You Will Need
- Mold
How to Make Easy Panettone Cake
In a large bowl, beat the eggs with the sugar using electric beaters until the mixture becomes light and frothy. Lower the speed of the beaters and add the sunflower oil and yogurt, continue mixing and then add the liqueur.
Incorporate the flour and baking powder, sifted together, a spoonful at a time, then add the orange blossom water and a pinch of salt. Continue working at low speed and use a spatula to scrape the sides of the bowl to ensure no batter is left behind.
Add the candied fruit and, still with the spatula, mix it in well. Pour the obtained batter into a 8.5-inch mold that is 3 inches high, sprinkle the surface with chocolate chips, and use a knife or fork to gently mix them into the batter, then add the sliced almonds.
Bake in a fan oven at 356°F for about 40/45 minutes. The baking time is indicative and varies from oven to oven; the cake will be well-cooked when the surface is slightly golden.
