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Stefano's Easy Panettone

Recipe by Stefano de Pieri from Stefano's Cooking Paradiso

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The panettone you are seeing on television requires considerable experience to make. The option we are offering here is for a simpler, but very effective recipe which is do-able by anybody. It comes from my second book and was developed by Loretta Sartori, renowned pastry chef from Melbourne.

Ingredients

3 eggs
200 g castor sugar
120 ml olive oil
120 ml milk
zest of 1 lemon
350 g plain or self-raising flour
10 g baking powder (omit if using self-raising flour)
100 g sultanas
roasted almonds, chopped
castor sugar

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Method

Preheat the oven 175 degrees celcius.
Butter and flour a 25cm cake tin.
Whisk the eggs and sugar until thick and pale.
With the mixer on a low speed, gradually pour in the oil, milk and zest.
Sift the flour and baking powder together.
Toss the sultanas in a little of the flour, then fold the sifted flour and sultanas into the egg mixture.
Pour into the tin and sprinkle with the almonds and sugar.
Bake for 50 – 60 minutes. The cake rises and is honey coloured when cooked.
Test by inserting a skewer in the middle: it should come out clean.

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What do you think?

AJ10 5 months ago

Fantastic Recipe. Made them into mini panettones for gifts. Used bought cut out paper muffins, this gives it the panettone shape.

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Gwi 6 months ago

I used this recipe for the breadmaker. I left out almonds, but added vanilla and almond essences. I left out the baking powder and added 2 teasp each of bread improver and yeast and as much peel/mixed fruit as I can get into the bread makers hopper. It produced a very yummy panettone! This is the best recipe I've found yet for adapting to breadmakers. Lots of the others I've tried produce something more cakey than a panettone should be.

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Juliar March 2011

omg soooooooooooo good likke awesome!!!!!!!!!!!!!

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Amira December 2009

READ THE RECIPE SOUNDS SO EASY TO MAKE WILL MAKE IT FIRST TO C THAN ILL LET U KNOW HOW I GO I SHOUNDNT HAVE A PROBLEM WITH IT IF RICHARD33 CAN DO IT THAN SO CAN I

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Richard33 September 2009

This is the best! Recipe works well.

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