The Panettone Cake in Air Fryer is born from the desire to bring all the magic of panettone to the table, but in a simpler, faster version accessible to everyone. It is the perfect solution when you want a soft and fragrant dessert that recalls traditional panettone, without long times or complicated doughs.
The Panettone Cake in Air Fryer, is soft and smells of citrus, enriched with raisins and candied fruit (I didn’t add them), it recalls traditional flavors. My version includes almonds and sugar grains that, in addition to making it even more delicious, visually resemble the almond version that my family loves.
It is prepared in a few minutes and cooks quickly; it is also ideal to make in the oven (find the instructions at the end of the recipe). The recipe I propose is from the blog Pane e Mortadella, which I slightly modified based on my tastes and those of my family, find the original recipe 👉here.
The ingredients for the Panettone Cake in Air Fryer are simple: eggs, flour, brown sugar, potato starch, butter, and milk. To give an even more special touch and recall the unmistakable citrus taste of traditional panettone, I enriched the cake with a few teaspoons of my Orange Paste, a natural aroma you can also prepare at home, as I did. I guarantee that, once tried, you won’t do without it.
Perfect to enjoy at breakfast, as a snack, or to share at the end of a meal, this cake is ideal when you have little time, but don’t want to give up a homemade dessert, capable of telling simplicity, holiday fragrance💫🎄🎅🏼 and little happy moments, with all the taste that reminds of panettone.
Another Christmas dessert that must never be missing on our table is the Bisciola 🎄🍰 , a typical dessert of the Valtellina tradition, a sweet bread with a unique taste.
Check out these other recipes you might be interested in👇🏻
- Difficulty: Easy
- Cost: Economic
- Preparation time: 15 Minutes
- Portions: 9-inch springform pan
- Cooking methods: Air Frying, Oven
- Cuisine: Italian
- Seasonality: Christmas, New Year's
Ingredients
Ingredients for a 9-inch mold
- 8.1 oz all-purpose flour
- 1.8 oz potato starch (or all-purpose flour)
- 3 eggs (medium at room temperature)
- 3.5 oz butter (melted)
- 6.3 oz brown sugar (or granulated sugar)
- 1/3 cup milk
- 3.5 oz raisins
- 1.8 oz candied fruit (optional)
- 1 lemon (untreated peel)
- 3 teaspoons orange paste (or a few drops of orange flavor)
- 1 pinch salt
- 1 packet baking powder
- 1.8 oz almonds (with skin)
- 1.8 oz sugar grains
Tools
Recommended Tools
- 1 Air Fryer
- 1 Electric whisk
- 1 Lemon grater
- 1 Teaspoon
- 1 Sieve
- 1 Bowl
- 1 Springform pan non-stick 9-inch
- 1 Spatula
- 1 Small pot
Steps
Preparation of Panettone Cake
Melt the butter in a small pot or microwave, set it aside and let it cool. In a bowl, whip the eggs with the sugar and a pinch of salt until you obtain a light and frothy mixture.
Add the lemon zest
Add 3 teaspoons of orange paste or a few drops of orange flavor, mix always with the whisk
Pour in the milk slowly and mix
Then the previously melted butter and mix again with the whisk
Incorporate the flour, potato starch, sifted baking powder and mix
Add to the batter, the squeezed raisins and mix delicately with a spatula
Pour the mixture into a buttered and floured pan
Level and cover the entire surface with sugar grains and almonds
Preheat the air fryer to 320°F (160°C) for 2/3 minutes and cook using the bake or air fry program at 320°F (160°C) for 35 minutes. Do the toothpick test, if it’s raw in the center continue for 2/3 minutes
Once cooking is finished, leave it inside the air fryer with the door slightly open for 5 minutes, then you can take it out. Let it cool completely before removing it from the pan
Slice your Panettone Cake🎄 and serve it!
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Tips, Variations and Storage
Remember to soften the raisins before starting to prepare the cake, I also added a few drops of orange flavor for a more citrusy flavor.
Eggs and milk should be at room temperature and the melted butter should not be added hot, so prepare it in advance and let it cool.
Use a non-stick 9-inch mold.
You can replace the butter with 1/3 cup of vegetable oil.
It is possible to replace the orange paste with orange flavor (the amount depending on the intensity you want to give) or the grated zest of an orange.
You can replace the raisins with chocolate chips and if you like them, add 1.8 oz of candied fruits. You can replace the sugar grains with powdered sugar.
The Panettone Cake can be stored for 3/4 days covered with a glass dome or cling film.
Oven Baking of the Panettone Cake
Preheat and bake in a static oven at 355°F (180°C), fan oven at 340°F (170°C) for 40/45 minutes always doing the toothpick test. Once cooking is finished, leave it inside the oven with the door slightly open for 5 minutes, then you can take it out. Let it cool completely before removing it from the pan
