A “panettone” that is prepared like a cake, without rising times, with a very easy process, within everyone’s reach. Obviously, it is not a real panettone, but a Christmas sweet with a similar taste and aroma… you will make a good impression in no time, and bring to the table a delicious and beautiful dessert to present. Try my quick panettone too!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 1 panettone of 1.65 lbs
- Cooking methods: Oven
- Seasonality: Autumn, Winter, Christmas
- Energy 290.27 (Kcal)
- Carbohydrates 45.20 (g) of which sugars 22.65 (g)
- Proteins 6.15 (g)
- Fat 10.48 (g) of which saturated 1.74 (g)of which unsaturated 7.50 (g)
- Fibers 1.03 (g)
- Sodium 23.01 (mg)
Indicative values for a portion of 3 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
- 2.5 cups all-purpose flour
- 3 eggs
- 0.95 cups sugar
- 7.2 tbsp sunflower oil
- 3/4 cup milk
- lemon zest
- 1 packet baking powder
- 2 tbsp rum
- 1/2 cup raisins
- to taste sliced almonds
- to taste sugar crystals
Tools
- Mold for low panettone of 750 g
- Stand Mixer or electric beater
Preparation of Quick Panettone
Soak the raisins with warm water and a couple of tablespoons of rum.
Crack the eggs separating the yolks from the whites.
In the stand mixer, or with the beater, mix the yolks with the sugar and the grated lemon zest.
Add the sunflower oil and the milk, and mix.
Add the sifted flour with the baking powder, and incorporate it into the mixture.
Set aside about a tablespoon of egg white in a small bowl, you will need it later. Beat the remaining egg whites until stiff, and fold them into the batter with upward motions.
Squeeze and dry the raisins, then add them to the rest of the ingredients, distributing them evenly.
Pour the batter into the mold and level it. If the mold is made of paper, no need to grease.
Brush the surface with the egg white you set aside, and sprinkle with sliced almonds and sugar crystals. If you have them, you can also add whole almonds.
Place the panettone in a static oven at 356°F, and bake for 50-55 minutes. Check the cooking by inserting a wooden skewer in the center, times may vary depending on the oven and mold used.
Once cooked, remove the cake from the oven and let it cool completely.
The quick no-rise panettone is ready, if desired you can dust the surface with powdered sugar.
NOTES: in addition to raisins, you can also add candied fruit, you can put 40-50 g of raisins and 40-50 g of candied fruit. You can also use a 500 g mold, you will have a little leftover batter, with which you can make muffins.
Try also the Sweet Almond Christmas Trees, very simple and delicious, also without rising! If you have a little extra time, try these soft Mini Panettones with almond glaze!
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