- Whole eggs 2
- Granulated sugar 140 grams (⅘ cup)
- whole yogurt 190 grams (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 fruits 50 grams
- To flavor
- Honey 1 tablespoon
- Rum 2 tablespoons
- the peel of an orange
- hazelnuts or almonds 60 grams, chopped
- Granulated sugar 40 grams (⅕ cup)
The panettone cake is a pleasant recipe to have a nice snack with the most classic flavors of Christmas desserts, without having to wait for the long and laborious hours it takes to prepare the classic panettone. This is a very simple dessert, a classic yogurt cake, flavored with honey and orange and with lots of candied fruit and raisins. The surface is made crunchy by a greedy decoration that mimics the much more complicated icing of the classic leavened dessert. Try it, you can also prepare it with your children to involve them in an afternoon game. If you want to mimic the classic panettone, you can also bake the cake in a rigid cardboard cup.
How to make Panettone Cake
In a bowl, whip the eggs with sugar and honey, until they will be very frothy. Stirring with a whisk, add the oil and yogurt (1).
Grate the orange peel into the panettone cake (2).
Then add the sifted flour with the baking powder (3).
Finally, add the raisins previously soaked in warm water and well squeezed, the candied fruit and the rum (4).
Grease a 20 cm diameter mold, and pour in the mixture. Cover it with the chopped hazelnuts (or almonds) and sugar grains (5).
Bake at 175 degrees C for about 35 minutes. Before removing it from the oven, insert a toothpick and check in the center that the cake is cooked. If it will come out dry, then it means that the panettone cake is well cooked. You can serve it sprinkled with powdered sugar (6).
How to store Panettone Cake
The panettone cake can be kept at room temperature, under a glass bell or in a special airtight container, for 4-5 days.