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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.
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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