The quintessential Italian Christmas cake, Panettone is eaten during Christmas and New Year not just in the homeland, but all over the world. The dome-shaped sweet bread fruit loaf contains that special mix of raisins, candied orange, citron and lemon zest.
Ughetto Atellani was clearly onto a good thing back in the 15th century when the nobleman is said to have prepared a prototype Panettone to impress the baker’s daughter, Adalgisa. Today, its value for money, ready availability and delicious taste add up to the perfect Christmas dessert. It can be enjoyed in many ways – whether on its own, with chocolate in the mix or with a dollop of Mascarpone cream on the side.
Preparation time for Panettone can take a fair while though. Proofing of the dough can take a long time – which results in the unique fluffy properties of the cake. Panettone dough is a similar deal to sourdough, rising and falling three times. The results are well worth the wait though – with that tasty mixture of fruit and freshly cooked sweet bread guaranteeing a booking at any Christmas table.