The soft cake with leftover panettone (or pandoro/colomba) is a quick and fragrant anti-waste recipe that is almost a must if you have one or more open panettones at home… or if you were given one that you don’t really like.
In January, after Epiphany, we are full of good intentions… the new year begins… we overindulged in meals and dinners during the long Christmas period… but there they are: the panettones! Throwing them away is a sin: that’s out of the question! Dipping them in milk in the morning is okay… but after a while, we want to turn the page, so what do we do? We recycle!
Two eggs… a bit of sugar and flour… our leftover panettone/pandoro and in no time… a delicious aroma fills the house.
And so for a few days, we’re all set for breakfast or a snack, and we’ll feel like great pastry chefs because the soft cake with leftover panettone is really so, so good!
The starting point comes from here
READ TIPS AT THE BOTTOM OF THE RECIPE
YOU MIGHT BE INTERESTED IN OTHER DESSERTS FOR RECYCLING:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 284.08 (Kcal)
- Carbohydrates 34.48 (g) of which sugars 18.23 (g)
- Proteins 4.80 (g)
- Fat 15.32 (g) of which saturated 3.81 (g)of which unsaturated 0.66 (g)
- Fibers 0.53 (g)
- Sodium 42.05 (mg)
Indicative values for a portion of 70 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 Soft Cake with Leftover Panettone
- 1/3 cup all-purpose flour
- 2 eggs (medium)
- 1 cup panettone (or pandoro/colomba, crumbled)
- 1/2 cup sugar
- 1/3 cup extra virgin olive oil (or vegetable oil)
- 1/3 cup milk
- 1 tbsp baking powder (equivalent to one packet)
- 2/3 cup dark chocolate chips
Tools
Cake pan, 7-inch diameter
- Electric Whisk
- 1 Cake Pan 7-inch
Steps
– Use eggs and milk at room temperature.
– Preheat the oven to 350°F
– Finely chop the panettone and set aside; Whisk the eggs with sugar, then add the oil in a thin stream while continuing to whisk. Then pour in the panettone crumbs.
– Mix with the spatula, then gradually add the sifted flour and milk (you may need less).
– Add the baking powder by sifting it directly and finally part of the chocolate chips (set aside about 30 g for later).
– After greasing and flouring the cake pan, pour in the batter and decorate the surface with chocolate chips. Bake for about 30′ (the toothpick test always applies).
Tips:
– If desired, you can add the chocolate chips about 10′ before the cake comes out of the oven as there is no risk of deflating at that point.
FAQ (Frequently Asked Questions)
– Can you use panettone with candied fruit and raisins?
– Actually, I removed them, but if you like, you can keep them.
– Can I also use plant-based milk?
– Yes.
– Can I use more than one panettone?
– Of course! For instance, I used a panettone with red fruits (which I tried to remove) and a traditional one with only raisins… which I removed. The aroma and flavor are truly indescribable!!
