WebHere are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of Italian Panettone. 68 calories of …
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The classic Italian panettone is a real beauty and making one is not as difficult as some would have you believe. There are long, drawn-out recipes involving much rising, kneading, and rising again and again.
Pandoro, another Italian Christmas bread, is often confused with panettone but is a star-shaped golden cake, without any dried fruit, from the city of Verona. Filled with dried fruits and candied peels, spongy panettone needs care and attention, but making it is not as difficult as it might seem, as our straightforward recipe shows.
Originated in Milan, it is a large, dome-shaped cake that has been leavened with yeast. It has a slightly light and airy texture but a rich and buttery taste, and is not very sweet. The jury is still out on whether panettone is a cake or a bread because it's both as chewy as a loaf of bread and as fruity and sweet as a fruit cake.
Bake in the middle of the oven for 20 minutes. Lower the heat to 300 F and cook for a further 45 to 55 minutes. The panettone is ready when a skewer comes out clean from the middle part of the cake. Let the cake cool for 5 minutes in the tin on a cooling rack, then remove and leave it to cool completely.