The easy and clever pandoro cake is one of those recipes I make when I want to bring a Christmas-scented dessert to the table without facing the long hours of traditional pandoro rising. I make it using the classic star-shaped mold, so the final effect immediately reminds me of pandoro, but the recipe is for a soft, simple, and very quick cake.
It’s perfect for those who have little time but don’t want to miss out on a homemade Christmas dessert. Just a few ingredients are needed: eggs, milk, flour, and my aromatic mix that scents the entire kitchen. The result is a soft, delicious cake, ideal for breakfast with a dusting of powdered sugar, for a snack, or even filled just like a pandoro.
If you’re like me and have hectic days but still want to prepare something special, this pandoro cake is a must-try. Try it and let me know if it has won you over too.
See you soon,
Susy
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients for the Easy Pandoro Cake
- 1 3/4 cups all-purpose flour
- 3/4 cup cornstarch (or potato starch)
- 1 cup sugar
- 2/3 cup partially skimmed milk
- 1/2 cup sunflower seed oil
- 4 eggs (medium)
- 1 teaspoon aromatic mix for desserts
- 1 packet baking powder
- as needed powdered sugar
Useful Tools for the Easy Pandoro Cake
- Mold Pandoro 1.65 lbs
- Stand Mixer
- Spatula
Preparing the Easy Pandoro Cake
In the stand mixer, equipped with a whisk, beat the eggs with the sugar at medium speed until you obtain a light and foamy mixture. If you prefer, you can also use electric beaters.
Lower the speed and slowly pour in the seed oil, then add the milk and my aromatic mix, continuing to work at a low speed.
Remove the whisk and insert the spatula. Incorporate the flour, cornstarch, and sifted baking powder, mixing until the batter is smooth and well combined.
Pour everything into a 1.65 lbs pandoro mold and bake in a static oven at 350°F for 35–40 minutes. Once baked, let the cake cool completely and then invert the mold onto a plate.
The result is a wonder: a fragrant, delicious, and truly clever cake!
Storage and Useful Tips
The pandoro cake keeps well for 3 days under a cake dome or in an airtight container, retaining its softness. You can also slice and freeze it for about a month: just let it thaw at room temperature to have it ready in a few minutes.
If you want to make it even more fragrant, you can add orange or lemon zest to the aromatic mix. For a richer version, you can fill it with custard, mascarpone cream, or simply with jam.
For those who need to avoid gluten, you can prepare it with a gluten-free dessert mix, always choosing specific certified products.
Frequently Asked Questions
Can I use a mold other than the pandoro one?
Yes, you can also use a bundt cake or loaf pan, but in that case, you will need to slightly adjust the baking times.
Can I replace the seed oil?
You can use peanut oil or a light oil with a neutral taste. I do not recommend EVO oil as it is too strong.
How do I know if the cake is cooked?
Do the toothpick test: it needs to come out dry. If the surface darkens too much, cover with a sheet of parchment paper in the last few minutes.
