Fake panettone cake is quick and super soft, without butter and oil. It’s a delicious cake because it’s made with whipped cream batter, and it also includes dark chocolate, raisins, candied fruit, and honey with little sugar. A cake that resembles panettone but is much simpler, faster, and I’ll even say tastier, and so easy that we’ll all make it at Christmas, and I assure you, the cake is better than the panettone. I had already made the whipped cream cake a few weeks ago, in cocoa version, and I loved it, the mother-in-law’s cocoa cake, so having some cream to use up, and wanting to make a fake panettone cake, here I am experimenting with this new recipe. I had 250 ml of whipping cream to use up in the fridge, and since nothing goes to waste, here’s the breakfast for the days leading up to Christmas, my fake panettone cake, with honey and many other goodies. I had already tried the honey ring cake for Christmas a few years ago, it was a surprise, which is why I wanted to add honey to this Christmas cake.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
Ingredients for Panettone Cake
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 3 medium eggs
- 1/4 cup wildflower honey
- 1 cup whipping cream
- 1 orange zest
- 1 3/4 oz dark chocolate
- 1 3/4 oz candied fruit
- 1 oz raisins
- 2 tsp rum
- to taste decorative sugar
- 1 1/2 tbsp baking powder
Tools for Making Quick Fake Panettone Cake
- 1 Electric whisk
- 1 Bowl
- 1 Mold
- 1 Kitchen spatula
- 1 Grater
Steps to Prepare Quick Fake Panettone Cake
Weigh all the ingredients, then preheat the static oven to 350°F. To prepare the recipe, we need a 8-inch mold; I used a 750g paper mold for panettone, which doesn’t need buttering and flouring. Alternatively, a 8-inch mold that needs buttering and flouring is fine.
In a large bowl, beat the eggs for a few seconds, then add sugar and honey and whisk for a few minutes. Then add the grated zest of an orange.
Add flour and baking powder and mix again at medium speed to incorporate them all.
Then add the whipping cream and continue mixing with the whisk. The mixture will seem to whip up and become thicker; at that point, stop.
Add rum-soaked raisins, candied fruit, and chocolate chopped with a knife on a cutting board. Mix with a spatula and pour the entire mixture into the mold; being very dense, level it with the spatula. On top, I added decorative sugar and a few more candied fruits, but this is optional.
Bake in a preheated static oven at 350°F for about 50 minutes. I did the first toothpick test after 40 minutes; it was still liquid in the center, so I continued for another 10 minutes, covering with parchment paper at the 40-minute mark until the end. I left it in the oven for 5 minutes, then removed it; it was perfectly cooked, tall, super soft, and very unique in taste, thanks to the ingredients used, really very good. It keeps under a glass dome for up to 5 days, if it lasts.
