PANETTONE CAKE
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour an angel food cake pan.
- Beat 1 1/2 cups sugar and butter in a large bowl with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Beat in remaining 1 cup sugar, vanilla extract, brandy, rum, anise extract, and lemon zest.
- Whisk flour, baking powder, and salt together in a large bowl. Beat gradually into the creamed butter mixture. Fold in raisins, candied fruit, candied cherries, and almonds. Pour into the prepared pan.
- Bake in the preheated oven until the top springs back when gently pressed and a toothpick inserted into the center comes out clean, about 1 hour.
Nutrition Facts : Calories 810.9 calories, Carbohydrate 134 g, Cholesterol 123.2 mg, Fat 26.4 g, Fiber 3.9 g, Protein 10.7 g, SaturatedFat 12.8 g, Sodium 669.6 mg, Sugar 69.1 g
PANETTONE I
This traditional Italian Christmas bread is suited for dessert, afternoon tea or breakfast. Enjoy!
Provided by Lacey Lynn
Categories Bread Yeast Bread Recipes
Time 2h40m
Yield 12
Number Of Ingredients 13
Steps:
- In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.) Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit.
- Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.) Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. Makes 10 wedges.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 40.7 g, Cholesterol 33.7 mg, Fat 2.3 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 1 g, Sodium 76.4 mg, Sugar 7.5 g
PANETTONE CAKE
Make and share this Panettone Cake recipe from Food.com.
Provided by na 2309
Categories Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- What you do:.
- Preheat oven to 325 degrees F.
- Grease a clean, empty 1-pound coffee can.
- Line bottom with a piece of waxed paper, cut to fit, and grease paper.
- In a large bowl beat eggs and sugar until thick and pale yellow, about 5 minutes.
- Beat in melted butter, lemon peel and extracts.
- In a small bowl, mix flour, baking powder and salt and blend into egg mixture alternately with buttermilk.
- Stir in almonds, raisins and dried fruit.
- Pour batter into prepared can and place on a baking sheet.
- Bake 55 to 60 minutes, or until bread is well browned and a toothpick inserted in center comes out clean.
- Cool bread in can for 10 minutes, then turn out onto a rack to finish cooling.
- (You may have to cut out the bottom of the can to push out cake.) To serve, cut into slices or wedges.
- Makes 1 loaf.
Nutrition Facts : Calories 7279.7, Fat 220.8, SaturatedFat 72.3, Cholesterol 676.8, Sodium 6556.6, Carbohydrate 1268.9, Fiber 82.9, Sugar 596.9, Protein 127.4
PANETTONE FRENCH TOAST CASSEROLE
Finally, a delicious use for the ubiquitous holiday cake that everyone loves to give but no one seems to eat. Panettone's raisins, citron and pine nuts make this rich, custardy breakfast just right for special occasions.
Provided by Food Network Kitchen
Categories main-dish
Time 7h45m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Grease a 2 1/2- to 3-quart casserole dish with butter; set aside.
- Cut the panettone into 1-inch-thick slices (you should get about 5 or 6); if you have an odd number of slices, cut one in half. Spread the jam on half the slices. Spread the cream cheese on the other half. Press 1 slice of each together to form sandwiches. Cut the sandwiches into 1-inch squares, and arrange haphazardly in the prepared dish. (Don't worry; this can be a little messy. If the sandwich pieces come apart, just spread them out to fill in the spaces evenly. There's no need to re-form the pieces into sandwich squares.)
- Whisk together the half-and-half, eggs, granulated sugar, vanilla, cinnamon and salt in a large bowl until combined. Pour evenly over the panettone in the dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight.
- Preheat the oven to 350 degrees F. Remove the plastic wrap from the dish, and push down on the casserole. Sprinkle the almonds on top. Bake until puffed and golden brown and the custard is set (the center of the casserole will feel firm when touched), about 1 hour 10 minutes. If the top starts to brown too quickly, loosely cover with foil. Let cool for 20 minutes before serving warm or at room temperature with a dusting of confectioner's sugar.
HOLIDAY PANETTONE
Provided by Food Network Kitchen
Categories dessert
Time 3h25m
Yield 2 loaves
Number Of Ingredients 0
Steps:
- Empty the Holiday Panettone mix (recipe follows) into a bowl. Heat 1 cup whole milk, 1 stick butter, 1/4 cup honey and 2 tablespoons grated lemon zest to 120 degrees in a saucepan; stir into the mix. Mix in 2 lightly beaten eggs and 1 teaspoon vanilla extract; cover and let rise until doubled in size, about 1 hour. Butter two 5-by-9-inch loaf pans or two empty 10-ounce coffee cans and line with parchment paper. Add the dough; cover and let rise 1 hour. Bake at 350 degrees until a toothpick inserted in the middle comes out clean, about 55 minutes. Cool before slicing.
PANETTONE CAKE WITH LIMONCELLO
this was taken from Gennaro Cataldo from Good Food Bites. It is sooooo goood.This is the best way to use up unwanted panettone. It is best if left overnight in the fridge.
Provided by Mortadella1985
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- you will need a 9inch deep dish cake pan,coated with butter.
- preheat oven to 180 celcius.
- 1.whisk together the egg yolks,1/2 cup limoncello,sugar and milk until light and fluffy.
- 2.place a layer of panettone on the bottom of your cake pan.pour ¼ of the egg yolk mixture over top,add another layers of panettone and another 1/4 of the egg yolk/milk mixture.
- 3.keep layering until all the panettone and yolk mixture is gone.
- 4.press done panettone to make sure all is covered with liquid.
- 5.put in the oven for 30-40 minutes,or until liquid has set.
- put in fridge overnight,or for at least 5 hours.
- To serve:.
- flip cake over onto a platter,sift icing sugar over entire cake.
- mix 1/4 cup limencello with mascarpone and serve with cake slice.
Nutrition Facts : Calories 168.1, Fat 9.2, SaturatedFat 4.5, Cholesterol 237.3, Sodium 68.3, Carbohydrate 14.7, Sugar 8.5, Protein 6.8
PANETTONE
Prove your baking skills this Christmas with a fluffy, lighter-than-air classic Italian sweetbread, packed with festive flavours and candied fruit
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Number Of Ingredients 17
Steps:
- Grease a panettone tin (see Tip) or a 20cm deep cake tin, or use a panettone case.
- Place the warm milk in a bowl and add the yeast and 1 tsp of sugar and leave for a few minutes.
- Put the remaining sugar in a large bowl and beat together with the butter and vanilla extract until really light, creamy and pale.
- Stir in the lemon and orange zest. Add the eggs a little at a time until all are well incorporated. Spoon in a tablespoon of the flour if the mixture starts to curdle and beat this in with the eggs.
- Place the flour in a large bowl and mix with a good pinch of salt and make a well in the centre. Add the yeast mixture then the butter and egg mixture, folding in with a large spoon to make a soft dough. Knead for 5 mins in the bowl until it all starts to come together. It will be a pretty sticky dough at this stage.
- Turn out the dough onto a floured surface and knead for a further 10 mins, until everything has come together and you have a very soft and stretchy dough. Add a light sprinkling of flour to the surface and your hands as you go to stop the mixture sticking, but try not to add too much. Place in a lightly greased bowl and cover. Place in the fridge overnight to prove.
- Place the raisins and sultanas in a small saucepan with the rum and heat gently for 5 - 7 mins until the fruit has absorbed the liquid and is plump and juicy. Set aside to cool.
- When the dough is risen, tip it out onto a lightly floured surface and knead for another 5 mins. Gradually knead in the soaked raisins, sultanas and chopped candied peel. Shape the dough into a ball and pop into the prepared tin. If using a 20cm cake tin, wrap a layer of baking parchment around the outside of the tin, to come up about 5cm above the rim, and secure the paper with string. This will help contain the dough as it rises. Cover lightly with cling film and leave to rise for 3-4 hours depending on your room temperature, until it has doubled in size.
- Preheat the oven to 180C/fan 160C/gas 4. Adjust the oven shelf to the right height. Mix together the almonds, caster sugar and egg white for the topping and gently brush over the top of the panettone. Place in the oven and bake for 40 - 50 mins until golden and risen and a skewer comes out clean when inserted into the middle of the cake. Leave to cool in the tin for 10 mins before turning out onto a wire rack. Leave to cool completely before dusting lightly with icing sugar and cutting into wedges to serve.
Nutrition Facts : Calories 713 calories, Fat 33 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium
CHOCOLATE PANETTONE
Celebrate the festive period with a classic Italian sweet bread, panettone. Our chocolate-flavoured version is the perfect homemade gift at Christmas time
Provided by Esther Clark
Time 1h15m
Number Of Ingredients 11
Steps:
- Combine the yeast and 1 tbsp of the milk. When the yeast has dissolved, pour in the rest of the milk.
- Combine the caster sugar, three quarters of the egg, the marsala and vanilla in a bowl. Tip the flour and ½ tsp salt into the bowl of a stand mixer. Make a well in the centre, then tip in the egg and milk mixtures. Mix for 10 mins using a dough hook, until you have a smooth, soft dough. Transfer to a lightly oiled bowl, then cover and leave to rise for 1½ -2 hrs, or until doubled in size.
- Lightly oil a deep, loose-bottomed 20cm cake tin, then line with baking parchment (it should come 10cm above the top of the cake tin).
- Tip the dough onto a lightly oiled work surface. Using lightly oiled hands, gently punch down the dough. Tip the chocolate chunks over the dough and briefly knead to combine. Form into a rough ball and transfer to the tin. Leave to rise for about 1 hr until doubled in size.
- Heat the oven to 180C/160C fan/gas 4. Brush the top of the dough with the remaining beaten egg, then scatter over the almonds and pearl sugar, if using. Bake in the centre of the oven for 45-55 mins until golden, then leave to cool completely. Will keep in an airtight container for up to one week.
Nutrition Facts : Calories 369 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.4 milligram of sodium
More about "panettone cake food"
CLASSIC ITALIAN PANETTONE RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 147Calories 460 per servingCategory Dessert, Cakes
WHAT IS PANETTONE ? (LEGEND OF PANETTONE CAKE)
From thepanettone.com
MAINA THE ORIGINAL MADI GRAN PANETTONE ITALIAN OVEN BAKED CAKE …
From amazon.ca
Reviews 6
THE BEST PANETTONE RECIPE I’VE FOUND (SO FAR.)
From thepanettone.com
PANETTONE RECIPE | PBS FOOD
From pbs.org
3 WAYS TO EAT PANETTONE - WIKIHOW
From wikihow.com
AMAZON.CA: PANETTONE
From amazon.ca
5 CREAMS FOR FILLING PANETTONE AND PANDORO - LA CUCINA ITALIANA
From lacucinaitaliana.com
THE BEST PANETTONE CAKE FOR CHRISTMAS | ITALIAN FOOD ONLINE STORE
From italianfoodonlinestore.com
WHAT YOU DON’T KNOW ABOUT PANETTONE - BBC TRAVEL
From bbc.com
WHAT IS PANETTONE? THE LEGEND OF ITALIAN PANETTONE CAKE | EATALY
From eataly.ca
WHAT IS PANETTONE? (A CHRISTMAS CAKE RECIPE) - THE PROUD ITALIAN
From theprouditalian.com
PANETTONE: ITALY'S WORLD-FAMOUS CHRISTMAS BREAD (+ RECIPE)
From sunnysidecircus.com
PANETTONE: ITALY’S QUINTESSENTIAL CHRISTMAS CAKE
From lacucinaitaliana.com
PANETTONE: TEN THINGS YOU CAN DO WITH THAT DELICIOUS BREAD-CAKE …
From mildlymaniacalmom.com
PANETTONE RECIPE (OVERNIGHT DOUGH) | KITCHN
From thekitchn.com
PANETTONE & ITALIAN CAKE | SUPERMARKET ITALY
From supermarketitaly.com
ITALIAN CHRISTMAS FOOD DILEMMA: PANETTONE OR PANDORO CAKE - LIFE …
From lifeinitaly.com
10 BEST PANETTONE DESSERT RECIPES | YUMMLY
From yummly.com
HOW TO EAT PANETTONE - AN AMERICAN IN ROME
From anamericaninrome.com
PREPARING THE PANETTONE CAKE WITH THIS SIMPLE RECIPE| EASY TO BAKE …
From italianfoodonlinestore.com
PANETTONE RECIPES: ALL WAYS TO TASTE IT! - SICILIAN FOOD CULTURE
From sicilianfoodculture.com
PANETTONE ALLA MILANESE CHRISTMAS CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO PAIR AND SERVE PANETTONE CAKE | EATALY
From eataly.com
PANETTONE - WIKIPEDIA
From en.wikipedia.org
TRADITIONAL PANETTONE RECIPE - THE DARING GOURMET
From daringgourmet.com
PANETTONE CAKE: HISTORY, INFORMATION, INTERESTING FACTS
From webfoodculture.com
A CULINARY HISTORY OF PANETTONE, THE ITALIAN AND SOUTH AMERICAN ...
From smithsonianmag.com
EASY PANETTONE RECIPE - BBC FOOD
From bbc.co.uk
THE BEST PANETTONE RECIPE | FOOD & WINE
From foodandwine.com
TRADITIONAL PANETTONE: ITALIAN CHRISTMAS BREAD - SAVOR THE FLAVOUR
From savortheflavour.com
THE DEFINITIVE PANETTONE GUIDE | EATALY
From eataly.com
PANETTONE | FOOD | BRITANNICA
From britannica.com
EASY HOLIDAY PANETTONE LAYER CAKE – MUST LOVE HOME
From mustlovehome.com
AMAZON.COM: PANETTONE CAKE
From amazon.com
BAKING | TRADITIONAL PANETTONE THE DARING BAKERS WAY!
From passionateaboutbaking.com
CROWN PANETTONE CAKE PAN, FOOD-GRADE ALUMINUM
From crowncookware.com
EASY HOMEMADE PANETTONE RECIPE (20 MINUTES) – SUGAR GEEK SHOW
From sugargeekshow.com
THE BEST ITALIAN PANETTONE CAKE RECIPE
From theseamanmom.com
WHAT IS PANETTONE? TIPS AND RECIPES - FINE DINING LOVERS
From finedininglovers.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love