CookEat Recipe
Marietta’s Quick Panettone
A tall, chemically leavened fruit cake with sultanas, candied peel and a rounded cracked top.
Method
Steps
Step 1
Gather the ingredients: 305 g fine plain flour: 300 g for the batter and 5 g for the tin; 105 g softened butter: 100 g for the batter and 5 g for the tin; 80 g caster sugar; 80 g sultanas; 1 whole egg and 2 egg yolks; A pinch salt; 10 g cream of tartar; 4.5 g baking soda; 20 g candied citrus peel, cut small; Finely grated zest of ½ lemon; About 200 ml milk; 5 g icing sugar for the tin.
Step 2
Heat the oven to 165°C. Prepare a smooth-sided ovenproof cake tin taller than it is wide, approximately 14 cm across and 16 cm high. Butter it with the 5 g tin butter, then dust with the 5 g tin flour mixed with the icing sugar. The tin must hold at least twice the final batter volume; fill no more than halfway and use a second prepared tin if needed.
Step 3
Soften the 100 g batter butter without melting it and work it with the whole egg and two yolks. Add the 300 g batter flour and milk gradually, then the caster sugar, salt, candied peel and lemon zest. Reserve the sultanas, cream of tartar and baking soda.
Step 4
Work the mixture thoroughly with a wooden spoon for at least 30 minutes, scraping the bowl regularly. Adjust with the measured milk as needed to obtain a thick, soft batter that drops from the spoon, neither runny nor stiff.
Step 5
Mix the cream of tartar and baking soda together and sift them evenly over the batter. Fold in thoroughly with the sultanas. Transfer immediately to the prepared tin without leaving the activated batter to stand.
Step 6
Bake for about 50–70 minutes until well risen with a rounded cracked top and no wet batter on a long wooden skewer reaching the centre. If the top colours early, cover loosely with foil. Let settle in the tin for 15 minutes, then unmould carefully and cool fully on a rack. Serve plain; the icing sugar is only for the tin.
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