The PANETTONE CAKE is, as can be immediately understood from the name, a cake in every respect, which, however, in appearance closely resembles the classic panettone and also recalls its aromas thanks to the presence of candied fruits and raisins first of all, but also thanks to the orange zest and almond flour that give a unique and unmistakable aroma to this soft and very easy-to-make cake.
The panettone cake has everything it takes to become your trump card during the Christmas holidays; you will bring a very delicious and impressive dessert to your tables which, at the same time, is really simple and quick to prepare, even a day or two in advance.
Below you will find both the step-by-step recipe and the COMPLETE VIDEO.
Since I know how much you also liked the savoury version of my quick panettone, I am leaving the link here right away (along with my other Christmas proposals) for those who are not yet familiar with it or for those of you who are simply thinking of making it again this year after last year’s success.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: servings for a 9-inch cake pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients to make the PANETTONE CAKE
- 3 eggs (medium)
- 1 cup cups sugar
- 1 1/2 cups cups all-purpose flour
- 2/3 cup cups potato starch
- 1 cup cups almond flour
- 1/2 cup cups vegetable oil (I use sunflower oil)
- 1/2 cup cups milk (preferably whole)
- zest of 1 untreated orange
- 1 packet packet baking powder (vanilla flavored)
- as needed candied fruits (40-50 grams)
- as needed sultanas (about 90 grams)
- sliced almonds (about 30 grams)
Tools to make the PANETTONE CAKE
- Cake Pan springform pan 9 inches in diameter
- Electric Whisks
Steps to prepare the PANETTONE CAKE
In a large bowl, pour the eggs and sugar, then mix with electric whisks at high speed for a couple of minutes, until you obtain a light and frothy mixture.
At this point, slowly pour in the milk and vegetable oil, always mixing with the whisks, this time at medium-low speed.
Grate the zest of an untreated orange on top, making sure to avoid grating the white part, which is naturally bitter. Mix again.
Now add the potato starch all at once and mix with the whisks until it is completely incorporated into the mixture, then start adding the flour, a little at a time.
Once all the flour is perfectly incorporated, add the almond flour, also a little at a time. When you notice that the mixture has become too dense to be mixed with electric whisks, continue preparing your panettone cake using a spoon or, even better, a rubber spatula.
Now add the sifted baking powder and mix very well.
Finally, add the candied fruits and raisins. I have provided you with indicative amounts, but you can increase them a bit if you prefer.
Pour the mixture into a 9-inch springform pan lined at the base with parchment paper; level it, add some more raisins on top, and finally, abundant sliced almonds.
Bake in a preheated static oven at 356°F for about 45 minutes.
To check if it’s done, always use the toothpick test, and if in the last few minutes you see your panettone cake darkening too much on the surface, finish baking by placing a sheet of aluminum foil on top.
And here is the PANETTONE CAKE in all its beauty!
If you like, once cooled, you can dust it with powdered sugar and wrap its circumference with a nice Christmas ribbon to make it even more spectacular as well as delicious.
Storage and Variations
If you like, you can substitute the candied fruits or raisins or both with chocolate chips. You can also add a bit of chopped nuts to the batter, for example, a few walnut pieces.
The panettone cake keeps perfectly for two or three days, it will only be important to protect it, for example, under a glass dome.
– If you liked this recipe, I’ll leave you (HERE) the direct link to the other Christmas recipes on my blog, so you can find other interesting inspirations for your celebrations.
