‘Panettone Festive Cake’

May 10, 2023May 10, 20230 2
Panettone Festive Cake for the Holiday Season
in Dessert

Prep

40 min

Cook

70 min

Ready In

180 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 cup sultana
2 slices glace pineapple , finely chopped
2 tablespoons mixed peel
1/3 cup rum
90 g compressed yeast
1 teaspoon sugar
1/4 cup lukewarm water
3 eggs
3 egg yolks ( extra )
3 tablespoons sugar ( extra )
5 cups flour ( plain , all purpose )
1 1/2 teaspoons salt
1 -2 teaspoon grated fresh lemon rind
90 g butter ( room temperature )
1 tablespoon oil
1 cup lukewarm milk
1 egg , for glazing
icing sugar ( confectioners ' sugar )

Nutrision Information

Servings Per Recipe
12
Calories
429
Sugar
31g
Fat
12g
Panettone cake is an Italian sweet bread loaf made with flour, eggs, sugar, raisins, and candied orange and lemon peel. It originated in Milan and is traditionally served during Christmas and New Year's Eve. Panettone is often given as a gift during the holiday season and has become a symbol of Italian culinary tradition around the world. The cake's name is derived from the Italian word “panetto,” which means small loaf. The suffix “-one” makes it a bigger loaf or large cake, hence the name “Panettone.” The cake is baked into a tall, cylindrical shape and has a distinctive dome-shaped appearance. It’s usually served in slices that can be toasted or simply enjoyed as is. Its rich texture and flavour make it a treat worth indulging in during the festive season.

Instructions

1.In a large bowl, combine the sultanas, glace pineapple, mixed peel and rum. Mix and set aside.
2.In another bowl, crumble the compressed yeast and add 1 teaspoon of sugar and 1/4 cup lukewarm water. Let it sit for 5 minutes until frothy.
3.In a third bowl, beat the 3 eggs and 3 extra egg yolks with 3 tablespoons of extra sugar and set aside.
4.In a large mixing bowl, combine the flour, salt and grated lemon rind and mix well. Rub the butter into the flour mixture with your fingertips until it resembles breadcrumbs. Make a well in the centre.
5.In a small jug, combine the oil, lukewarm milk and frothy yeast mixture. Gradually pour the yeasty mix into the well and mix with a wooden spoon until the dough sticks together.
6.Add the egg mixture and mix well until the dough gets shiny and pulls away from the sides of the bowl. Add the sultana mixture and mix again until well distributed.
7.Turn out onto a floured surface and knead for 5-10 minutes until the dough is elastic.
8.Put the dough into a large greased mixing bowl and cover with a clean damp tea towel.
9.Let it rise for 1-2 hours in a warm place until doubled in size.
10.Turn onto a floured surface and shape into a large ball.
11.Place in a greased round cake pan and cover again with a damp tea towel. Leave it to rise for another 1-2 hours until doubled in size.
12.Preheat the oven to 200°C (180°C fan-forced).
13.Brush the top of the cake with beaten egg and bake for 10 minutes. Then lower the temperature to 160°C (140°C fan-forced) and bake for another hour until golden-brown.
14.Dust with icing sugar and serve warm or cold.

PROS

Panettone cake is rich and decadent, making it perfect for festive occasions like Christmas and New Year’s Eve.
Its texture is soft and fluffy, studded with nuts and fruit that are soaked in rum for added flavour.

It’s also versatile – it can be served as a dessert with whipped cream or ice cream, or as a breakfast treat with a cup of coffee or tea.

CONS

Panettone cake is high in calories and sugar, and should be enjoyed in moderation as part of a balanced diet.

The recipe is also time-consuming and requires advanced preparation and planning.

HEALTH & BENEFITS

Panettone cake contains dried fruit and nuts that provide dietary fibre, vitamin C, iron, and other nutrients.
Rum, the main flavouring agent in this recipe, is believed to have medicinal properties and has been used for centuries to treat ailments such as colds, flu, and upset stomach.

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