Desserts

Il Panettone

A simplified version of the Christmas classic.

Prep Time: 15-20 mins
Cooking Time: 50-60 mins
1 people

Used in this recipe

Ingredients

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

Method

Preheat the oven 175C.
Butter and flour a 25cm cake tin.
Using a mixer, whisk the eggs and sugar until they have a thick, pale consistency.
With the mixer on a low speed, gradually pour in the oil, milk and zest.
In a separate bowl sift in the flour and baking powder together, then toss in the sultanas.
Next, fold the sifted flour and sultanas into the previously mixed egg mixture.
Pour into a Panettone tin/ or similar and sprinkle with the almonds and sugar.
Bake for 50 – 60 minutes.
When cooked the Panettone should fully rise and have a honey coloured appearance.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.