Simply

20 minutes cooking time + 40 minutes cooking time

For 6 persons

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Ingredients

  • Whole eggs
    2
  • Granulated sugar
    140 grams (⅘ cup)
  • Whole yogurt
    190 g (¾ cup)
  • Extra virgin olive oil
    50 ml (⅕ cup)
  • Flour
    260 grams (2 cups and ½)
  • Baking powder
    8 grams (⅗ tablespoon)
    – 156 kcal
  • Raisins
    50 grams
  • Candied citrus
    50 grams
  • It tastes like
  • Honey
    1 tablespoon
  • Rum
    2 tablespoons
  • Orange peel
  • Hazelnuts or almonds
    60 g, chopped
  • Granulated sugar
    40 grams (⅕ cup)

Calories refer to 100 grams of the product.

Panettone cake is a satisfying recipe for a delicious snack with the classic Christmas dessert flavour, without the long hours of work required to make a classic panettone cake. This is a very simple dessert, a classic yoghurt cake flavoured with honey and orange, with lots of candied fruit and raisins. The surface is made crispy by a careful decoration that imitates the much more elaborate glaze of a classic sourdough dessert. Try it, you can also do it with your kids to get them excited for an afternoon of play. If you want to imitate the classic panetton, you can also bake the cake in a stiff paper cup.

How to prepare the panetton cake

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Beat the eggs in a bowl with the sugar and honey until they are very frothy. With a whisk, add the butter and yogurt (1).

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Place the orange peel in the pantone cake (2).

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Then add the sifted flour and the baking powder (3).

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Finally, add the raisins that were previously soaked in hot water and squeezed out well, candied fruit and rum (4).

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Grease a mould with a diameter of 20 cm and fill it with the mixture. Cover with chopped hazelnuts (or almonds) and granulated sugar (5).

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Bake at 175 degrees for 35 minutes. Before removing the cake from the oven, place a toothpick and check in the middle to make sure the cake is cooked. When it gets dry, the panetton cake will be fine. It can be served sprinkled with icing sugar (6).

How do I save Panettone Cake?

Panettone cake can be kept at room temperature under a glass lid or in a special sealed container for 4 to 5 days.

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