The panettone cake is a super soft and aromatic dessert rich in candied fruit and raisins; soft, delicious, and very easy to make, it doesn’t require rising times since the base is made with a delightful yogurt batter. The butter gives it a fantastic aroma and softness. If you prefer, you can replace it with oil, but the flavor will be milder.
Making a challenging leavened dessert like panettone requires two days of work, and not everyone has the opportunity, time, or skills to make it, so I always try to give you quick but excellent alternatives that will look great on your Christmas table. Last year I made the Christmas cake with vanilla namelaka and berries, it looks difficult, but it is really easy, plus I gave you lots of cookie recipes to give as gifts.
Today I propose a delicious cake with a taste similar to panettone but without leavening, it is prepared in 20/25 minutes and bakes in less than an hour, in no time you will have a perfect dessert to serve with zabaglione or mascarpone cream.
If you like, try it and send me your photos. Here are more Christmas recipes to try:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 358.22 (Kcal)
- Carbohydrates 58.84 (g) of which sugars 35.55 (g)
- Proteins 6.00 (g)
- Fat 12.12 (g) of which saturated 6.15 (g)of which unsaturated 3.73 (g)
- Fibers 1.31 (g)
- Sodium 42.31 (mg)
Indicative values for a portion of 100 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
- 1 1/2 cups all-purpose flour
- 3/4 cup potato starch
- 3/4 cup sugar
- 1 tbsp honey
- 1/2 cup plain yogurt (1 jar)
- 6 1/2 tbsp butter (melted and cooled or 5 1/2 tbsp vegetable oil)
- 3 eggs (medium)
- 3/4 cup raisins
- 1/2 cup candied orange
- 1/3 cup candied citron
- 1 packet baking powder
- 1 tsp vanilla extract
- orange zest (grated, zest of one small orange)
- 1 tbsp rum (optional)
- 2 tsp butter
- 1 tbsp all-purpose flour
- 1/3 cup sliced almonds
- 1 tbsp vanilla powdered sugar
Tools
- 1 Large Bowl large
- 2 Small Bowls
- 1 Electric Whisk
- 1 Sieve
- 1 Scale
- 1 Cake Pan springform, 9 inches diameter
Procedure
Wash the raisins and place them in a small bowl covered with warm water for 30 minutes. Drain the water, squeeze the raisins very well, and pat them dry with a paper towel.
Cut the candied fruit into small cubes, about 1/4 inch.
Remove the butter from the fridge and cut it into small cubes, place it in a small bowl with the grated orange zest, honey, and vanilla, heat everything in the microwave until the butter is melted. Add a tablespoon of rum and mix. Let it cool while you prepare the batter.
Sift the flour with the potato starch and baking powder.
In a large bowl, beat the eggs (at room temperature) with the sugar for 7/8 minutes, they should triple in volume and be white and frothy.
Add the yogurt and incorporate it quickly.
Add half of the sifted flours, continuing to mix the mixture with the electric whisk, finally add the cooled melted butter with the flavors and the second part of the sifted flours.
Mix the batter well, then gently fold in the candied fruit and raisins. The batter should be firm and well-aerated, not liquid.
Pour the batter into the greased and floured pan, sprinkle the sliced almonds on the surface. Bake the cake in a preheated static oven at 350°F for about 45/50 minutes.
Do the toothpick test to check for doneness; extend the baking time by a few minutes if necessary, being careful not to overbake or it will become dry. If the cake’s surface darkens too much, cover it with aluminum foil. The panettone cake is ready, let it cool completely, dust with powdered sugar, and serve.
Tips
The panettone cake keeps for 3/4 days at room temperature under a glass dome.
If there’s any leftover, you can use it to make delicious truffles.
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