Hello friends, today I propose this delicious panettone cake with the flavors and aromas of panettone but without yeast, which resembles the dough of grandma’s bundt cake. Below you will find the recipe..
- Difficulty: Very Easy
- Cost: Economical
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for the panettone cake
- 2 eggs
- 1 egg yolk
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 2/3 cup plain yogurt (Or ricotta or mascarpone)
- 1/3 cup vegetable oil (Or 1/4 cup of butter)
- 1 tbsp baking powder
- grated orange zest
- grated lemon zest
- 1 tsp vanilla essence
- 1/2 cup raisins
- 2 tbsp rum
- 2/3 cup candied fruit (Or chocolate chips)
- 1 pinch fine salt
- 4 oz white chocolate
- sliced almonds
- hazelnut pieces
Tools
- 2 Bowls
- Electric beaters
- 1 Springform pan 7-9 inches
Steps for the panettone cake
To make this delicious panettone cake, first soak the raisins in a small bowl with the rum. In another bowl, beat the eggs with the granulated sugar, grated lemon and orange peel, and vanilla for 5 minutes using electric beaters. Gradually add the vegetable oil and mix carefully. Pour in the yogurt and continue to mix. Finally, add the previously sifted flour, fine salt, and baking powder, and mix again with the electric beaters until you get a smooth and homogeneous batter. Lastly, add the candied fruit and drained raisins and mix thoroughly. Butter and flour a round or panettone mold of 7-9 inches and pour in the batter. Bake in a preheated static oven at 340°F for about 55 minutes. Perform the toothpick test, turn off the oven, remove the cake, and let it cool.
Remove the cake from the mold, decorate the surface with the white chocolate previously melted in a bain marie, and finally decorate with almonds and hazelnuts.
And here it is, ready to be served. I hope you like this latest recipe of mine, see you next time, friends.
STORAGE, TIPS AND NOTES
If you need to replace the oil with butter, simply beat it in a bowl with the sugar, add the eggs, and then continue with the rest of the order of ingredients listed above in the description. The cake keeps for 4 days in a cake carrier or cake dome.
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