Wondering how to make the Christmas Italian cake? Learn how to prepare a delicious drunken Panettone, following the steps of the recipe below.
15 November, 2017
Season & Occasion
5 HR 0 MIN
1 tsp, extract
240 g, unsalted, softened
120 g, caster
3 tbsp, whole
2 tbsp, fresh
All purpose flour
500 g, mix, plus extra for dusting
1 1/4 tsp
1/2 tsp, ground
1 zest, finely grated
1 zest, finely grated
110 g, chopped
6 - 8 amaretti, crushed, gluten-free if possible
For the panettone
- Whisk together the eggs, egg yolks, and vanilla extract in a large mixing bowl until combined.
- In a separate bowl, beat together the butter and the caster sugar (save for 1 tbsp) using an electric hand-held whisk until light and fluffy, about 4 minutes.
- Add the beaten egg mixture very gradually to the creamed butter and sugar, beating constantly.
- Heat the milk gently in a saucepan until tepid, then crumble the yeast on top and add the reserved 1 tbsp caster sugar. Remove from the heat and allow the yeast to activate and froth up, about 5-10 minutes.
- Sift together the flour mix, xanthan gum, salt, and ground nutmeg in a large mixing bowl.
- Make a well in the centre of the flour mixture and pour the milk and yeast mixture into it. Add the citrus zest.
- Work into a dough in the bowl, then fold in the butter and egg mixture until smooth. Knead the dough on a floured surface for 8-10 minutes until you have a smooth, elastic dough.
- Shape into a ball then transfer to a lightly floured mixing bowl and cover with a loose piece of clingfilm.
- Leave to rise in a warm place until doubled in size, about 1.5 hours.
- Turn the dough out onto a floured surface and knead for 2 minutes.
- Gently knead the raisins and sultanas into the dough until evenly distributed. 9 Place in a 20 cm | 8" springform cake tin lined with a panettone paper case, if available.
- Cover loosely with clingfilm and leave to prove for 2 hours in a warm place.
- Preheat the oven to 200°C (180° fan) | 400F | gas 6. 11 Once risen, wrap the outside of the cake tin with aluminium foil so that it comes about 10 cm | 4" above the rim of tin.
- Tie securely with string, then transfer the dough to the oven.
- Reduce the temperature to 180°C | 350F | gas 4 after 15 minutes and bake for a further 30 minutes.
- Remove from the oven once a cake tester comes out clean from its centre. Leave the panettone to cool in the tin before attempting to turn out.
- Once turned out, melt the chocolate in a heatproof bowl set over a half-filled saucepan of simmering water.
- When ready, remove from the heat and let cool until slightly thickened, about 5 minutes.
- Pour over the top of the panettone, spreading it carefully all over to the edges.
- Sprinkle with the crushed amaretti biscuits and leave to set before slicing and serving.