The easy panettone cake is the perfect recipe to make a soft and fragrant homemade dessert without long rising times.
In just over an hour, you’ll serve a delicious Christmas dessert, ideal for holiday breakfasts or snacks.
Like my homemade flaky pandoro, this clever version was a great satisfaction: it didn’t last long and won everyone over with its irresistible aroma.
I used an 8.5-inch by 3.1-inch mold, but you can also use a panettone paper mold.
For the batter, I chose Strega liqueur, orange blossom water, and dark chocolate chips, but you can substitute the liqueur with rum and use softened raisins for a more traditional variant.
Here’s the recipe, see you soon, Susy.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Italian
- Energy 398.23 (Kcal)
- Carbohydrates 61.79 (g) of which sugars 34.23 (g)
- Proteins 8.01 (g)
- Fat 14.59 (g) of which saturated 2.20 (g)of which unsaturated 9.23 (g)
- Fibers 1.17 (g)
- Sodium 141.91 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Clever Panettone Cake
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 3 eggs (medium size)
- 1/2 cup low-fat yogurt
- 1/3 cup sunflower oil
- 2 1/2 oz candied fruit
- 1 1/2 oz dark chocolate chips
- 3/4 oz sliced almonds
- 1 tsp Strega liqueur (or rum)
- 1 tsp orange blossom water
- 1 packet baking powder
- 1 pinch salt
Useful Tools
- Pan
- Bowl
- Electric Beaters
- Spatula
Procedure for the Easy Panettone Cake
1. In a large bowl, beat the eggs and sugar with electric beaters until light and frothy.
2. Lower the beater speed and add the sunflower oil and yogurt, continue mixing, then also add the liqueur.
3. Incorporate the sifted flour and baking powder, adding them spoon by spoon. Towards the end, add the orange blossom water and a pinch of salt, working at low speed.
4. Use a spatula to clean the bowl’s edges well to avoid leaving any batter residue, then add the candied fruit and gently fold it in.
5. Pour the batter into the greased and floured 8.5-inch by 3.1-inch mold (or panettone paper mold).
6. Sprinkle the surface with chocolate chips, stir slightly with a knife or fork to let them sink a bit, and finally add the almond slices.
7. Bake in a preheated fan oven at 350°F for about 40-45 minutes. The cooking time can vary from oven to oven: the easy panettone cake will be ready when the surface appears golden and dry.
Storage and Useful Tips
The easy panettone cake stays soft for 3–4 days under a cake dome or in an airtight container at room temperature.
I recommend wrapping it in plastic wrap once cool: it will remain soft and fragrant as if it was just made.
Gluten-free variant: you can replace the all-purpose flour with a gluten-free cake mix in the same quantity, always checking that the baking powder and flavorings are also gluten-free.
Freshness effect: if you want to make it even more fragrant, add the grated zest of an orange or a few tablespoons of juice to the batter: it will give a lively and festive aroma.
You can personalize the cake with white chocolate chips, chopped hazelnuts, or coarsely chopped nuts.
Frequently Asked Questions about Easy Panettone Cake
Can I replace Strega liqueur?
Sure! You can use rum, Marsala, or even orange juice if you want a non-alcoholic version.
Can I freeze it?
Yes, you can freeze the cake already cut into slices: just let it thaw at room temperature or warm it slightly to regain all its softness.
