The faux ultra-soft Pandoro. It’s perfect for those looking for a simple preparation that recalls the aroma and taste of Pandoro.

Want to bring a Christmas dessert to the table but don’t have the patience to wait for it to rise for hours? Here is the Faux Ultra-Soft Pandoro, quick and easy to prepare.

Very easy, a cute idea to present it differently.

The beauty of this Pandoro is that it doesn’t require hours of rising or layering! A great idea for Christmas to bring a healthy and genuine dessert made with our own hands to our tables!

All you need to make it is a Pandoro mold, the rest of the ingredients are so ordinary that they are always present in the pantry.

Don’t worry, I absolutely don’t want to deny the Pandoro and all its tradition, its long rises that lead to the final result we all know, softness and irresistible taste.

I’m just saying that sometimes, when we want a dessert just as good but without the stretch, as they say, we can always resort to some tricks.

Such as the faux Pandoro, a cake that resembles the most famous one in shape.

I’ll be honest, this year I preferred to make it at home simply because my husband likes simple tastes without too much fuss, and let’s be honest, it’s fresh and preservative-free.

I used sugar, but you can use erythritol of the same weight and instead of butter, I used seed oil.

I used the juice of 3 oranges and their grated zest, it’s important to use organic and untreated oranges.

The obtained juice must be filtered.

For a good result, both the milk and the eggs should be at room temperature, and the flour and yeast should be sifted.

I used a Pandoro mold of 750 g.

The cooking is slow and needs time… static oven at 340°F and it should bake for 70/80 minutes. The mold should be placed on the lowest rack.

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 20 Minutes
Portions: 10/12
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: Christmas

Ingredients for the Faux Ultra-Soft Pandoro

2 cups all-purpose flour
6 eggs (room temperature)
1/2 cup vegetable oil
1 cup sugar
3 tbsps milk (room temperature)
3 oranges (170 ml juice and grated zest, organic)
1 lemon (organic grated zest)
1 tbsp baking powder
1 pinch salt
1 tsp butter
as needed flour (for dusting)
as needed vanilla powdered sugar (for dusting)

Tools

Mold
Food Scale
Electric Whisks
Measuring Jug
Sieve
Spatula
Grater

Steps for the Faux Ultra-Soft Pandoro

Carefully wash the oranges, dry them well, and grate the zest.
(The oranges must be organic)
Squeeze the oranges to obtain 170 ml of juice, filter it using a sieve to remove the pulp, and set it aside.
Separate the yolks from the whites, placing them in two large separate bowls.
(The eggs must be at room temperature).
Add the sugar to the yolks and beat with electric whisks until you have a light and fluffy mixture.
Now, using a spatula, gradually add the oil, then the filtered juice, the grated orange zest, and finally the milk. Mix gently.
(The milk must be at room temperature).
Combine the sifted flour and baking powder.
Now preheat the oven to 340°F static mode.
Butter the Pandoro mold and dust it with flour, using a 750 g mold.
Finally, beat the egg whites until stiff.
(The whisks must be clean, otherwise the whites won’t stiffen).
Gently fold them into the mixture with a spatula, using delicate movements from bottom to top.
In two stages, first adding half of the egg whites.
And now the second half, always mixing from bottom to top.
Pour the prepared mixture into the previously buttered mold.
Bake in a hot oven at 340°F for 60/70 minutes.
The mold should be placed on the lowest rack.
Check the cooking with a wooden skewer: when inserted into the faux Pandoro, it should come out dry, otherwise extend the cooking time, taking care to cover the surface with a sheet of parchment paper and aluminum foil to prevent burning.
Remove from oven and let cool by inverting the mold on a wire rack and removing the mold only when it has cooled.
Serve with a generous dusting of powdered sugar.
Enjoy and Happy Holidays from your Angie.