Panettone Cake.
Simple, quick, and delicious.
The Panettone Cake is a very simple dessert to prepare, incredibly soft, fragrant, and overly delicious. Imagine the taste of panettone but in a simple cake like a bundt; in fact, just mix everything and bake it immediately, without the need for many steps or a long leavening process like traditional panettone. The taste is very similar to that of leavened panettone, if not much more delicious, but the texture is completely different, a soft, cloud-like cake that is a bit moist instead of spongy.
The Panettone Cake is perfect to serve on holiday tables and is perfect for gifting or offering, being so simple that even beginners in the kitchen can prepare it. Now, let’s get to the kitchen, or rather, electric mixers in hand 🙂 Today we prepare a delicious Panettone Cake 🙂
Also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for the cake:
- 5 large eggs (at room temperature)
- 1 1/2 cup sugar (3/4 cup for a less sweet version)
- 3 cups all-purpose flour
- 1/2 cup potato starch
- 1 cup ricotta
- 7 tbsp butter (at room temperature)
- zest of one untreated lemon
- zest of one untreated orange
- 1 tsp vanilla essence
- 7 g panettone flavoring
- 1/2 cup milk (at room temperature)
- 1 pinch salt
- 2 tsp baking powder
- 100 powdered sugar
- 2 tbsp lemon juice (strained)
- to taste water
- to taste candied fruit (for decorating)
Tools
- 1 Electric Whisk
- 2 Bowls
- 1 Mold
- 1 Sifter
- 1 Spatula
- 1 Oven
Steps
Butter a 10-inch bundt cake pan or a 9-inch conical mold.
If using raisins, rinse them and place in a bowl with rum (if using candied fruit or chocolate chips, you don’t need to do anything; you can also use both candied fruit and chocolate, or raisins and chocolate, or all together, just divide them to reach the weight indicated in the recipe).
Separate the egg yolks from the whites (set the whites aside).
In a bowl with electric whisks or a stand mixer, beat the egg yolks with sugar, vanilla, panettone flavoring, softened butter, and a pinch of salt.
Add ricotta, lemon zest, orange zest, and milk to the egg mixture and mix again.
Preheat the oven to 320°F.
Beat the egg whites with a pinch of salt until stiff peaks form.
Sift the flour with the potato starch and baking powder.
Gradually incorporate the flour mixture into the yolk mixture with the electric whisks on the lowest speed, until fully combined.
Also add candied fruit and rum (or chocolate or raisins) and mix well.
Gradually fold in the beaten egg whites until obtaining a smooth and homogeneous batter.
Pour the batter into the buttered mold.
Bake at 340°F static for about 45-50 minutes on the lower shelf of the oven (the rack just above the base), do the toothpick test, it should come out dry, otherwise bake for a few more minutes.
Once the Panettone Cake is baked, remove it from the oven and let it cool completely.
Then remove it from the mold and place it on a serving plate.
Sift the powdered sugar and place it in a bowl, add lemon juice and a little water at a time until forming a smooth, creamy glaze (it shouldn’t be too fluid, or it will run off the cake’s surface) whisk well with a fork until it becomes light enough.
Spread the glaze over the bundt cake and immediately decorate with candied fruit.
Let it dry well; after a few hours, the glaze will lighten (the photos don’t show this well because I didn’t have time to photograph the cake when the glaze was fully set).
Serve.
Butter a 10-inch bundt cake pan or a 9-inch conical mold.
If using raisins, rinse them and place in a bowl with rum (if using candied fruit or chocolate chips, you don’t need to do anything; you can also use both candied fruit and chocolate, or raisins and chocolate, or all together, just divide them to reach the weight indicated in the recipe).
Separate the yolks from the whites.
Mount the butterfly whisk in the mixer bowl.
Place the egg whites in the bowl with a pinch of salt and vanilla, mix 4 minutesspeed 3.
Transfer them to a bowl.
Remove the butterfly whisk and without washing the bowl add lemon and orange zest, panettone flavoring, yolks, sugar, ricotta, butter, and milk, mix 40 secondsspeed 6.
Push the mixture to the center with the spatula and add the flour, potato starch, and sifted baking powder, mix 30 secondsspeed 2.
Push down again as before and mix another 30 secspeed 4.
Transfer the mixture to a large bowl and fold in the egg whites by hand with a spatula, mixing gently from the bottom up.
Also add the rum, candied fruit or, if desired, chocolate chips or raisins. Mix well.
Pour the batter into the buttered mold.
Bake at 340°F static for about 45-50 minutes on the lower shelf of the oven (the rack just above the base), do the toothpick test, it should come out dry, otherwise bake for a few more minutes.
Once the Panettone Cake is baked, remove it from the oven and let it cool completely.
Then remove it from the mold and place it on a serving plate.
Sift the powdered sugar and place it in a bowl, add lemon juice and a little water at a time until forming a smooth, creamy glaze (it shouldn’t be too fluid, or it will run off the cake’s surface) whisk well with a fork until it becomes light enough.
Spread the glaze over the bundt cake and immediately decorate with candied fruit.
Let it dry well; after a few hours, the glaze will lighten (the photos don’t show this well because I didn’t have time to photograph the cake when the glaze was fully set).
Serve.
The Panettone Cake is ready to be enjoyed… Happy dessert!
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