The panettone cake without yeast is not related to traditional panettone or its simpler variants like the pandorlato. It’s an easy recipe, rich in butter, containing raisins, candied fruit, vanilla, and citrus zest. Easy to make, it’s incredibly soft and very aromatic; we loved it so much that I propose it to you today.
To create it, I used the basic ingredients of panettone and wrapped them in a delicious cake, a valid alternative for those who are not familiar with yeasted cakes or do not have much time to spend in the kitchen. The panettone cake is incredibly soft, perfect for concluding Christmas lunches, and it’s excellent accompanied by a diplomat cream or mascarpone cream.
Butter gives a fantastic aroma and softness; if you prefer, you can replace it with oil, but the taste will be affected.
In my panettone without yeast, I included raisins and candied orange peel, classic ingredients that you can replace with chocolate chips; in this case, the taste will be more similar to a cake.
Try also these recipes, perfect as Christmas gifts:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 417.79 (Kcal)
- Carbohydrates 67.21 (g) of which sugars 41.40 (g)
- Proteins 7.10 (g)
- Fat 15.05 (g) of which saturated 8.48 (g)of which unsaturated 5.02 (g)
- Fibers 1.55 (g)
- Sodium 34.31 (mg)
Indicative values for a portion of 100 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 1/8 cups all-purpose flour
- 3/4 cup sugar
- 1 tbsp honey
- 1/2 cup butter
- 2 eggs (large)
- 1 packet baking powder
- 2 tsp vanilla extract
- 1 tsp orange zest (grated)
- 1 tsp lemon zest (grated)
- 2/3 cup candied orange peel
- 3/4 cup raisins
- 2/3 cup milk
- 3/4 oz slivered almonds
- as needed sugar granules
Tools
- 1 Electric whisk
- 1 Bowl
- 2 Small bowls
- 1 Mold 8-9 inch diameter or a low panettone mold of 750 g
Procedure
Wash the raisins and place them in a small bowl covered with hot water (if you like, you can add two tablespoons of rum) for 30 minutes. Drain the water, squeeze the raisins very well, and pat them dry with kitchen paper.
Cut the candied fruit into small cubes, about 1/4 inch.
Remove the butter from the fridge and let it sit at room temperature for 20/25 minutes.
Grate the citrus zest and add it to the honey, heat everything in the microwave or in a small saucepan for 10/15 seconds.
Cut the butter into cubes, place it in the bowl, add the sugar, and whip until it is white and fluffy.
Add the honey with the aromas and the eggs, one at a time, continuing to whip the mixture. Add the second egg only when the first one is absorbed.
Add half of the flour, the baking powder, and incorporate, then add half of the milk. Finish the dough by adding the remaining flour and finally the other half of the milk. Working this way, you will have a fluffy and soft dough that won’t let the suspensions (raisins and candied fruit) slip to the bottom.
The dough is ready; pour the candied fruit, raisins, and mix with a spoon from bottom to top.
Pour the mixture into the greased and floured cake pan or the low panettone mold, distribute the slivered almonds and sugar granules on the surface.
Bake the cake in a preheated static oven at 350°F for about 45 minutes.
Do the toothpick test to check if it’s done; if necessary, extend the baking by 5 minutes. Be careful not to overbake it, or it will become dry.
If the cake’s surface tends to darken, cover it with a sheet of aluminum foil.
The panettone cake without yeast is ready. Let it cool, transfer it to a plate, and serve.
Tips
The panettone cake without yeast lasts for three to four days at room temperature under a glass dome.
If any remains, you can use it to make delicious truffles.
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