Panettone Genovese
from Italian Traditional Food

Panettone Genovese is an Italian festive fruitcake

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Panettone Genovese is a festive fruitcake featured on most Italian menus over the Christmas period. Panettone Genovese is totally different to the usual Panettone and Panforte found on Christmas menus. Panettone Genovese is full of seasonal goodness including flour, sugar, butter, eggs, milk, raisins, pine nuts and orange peel.

Serves: 4

Oven Setting: Preheat to 200C (400F) or Gas Mark 6

Ingredients:

500 grams of plain flour
200 grams sugar
150 grams of butter
100 grams of raisins (soaked and drained)
50 grams of pine nuts
50 grams of candied citrus fruit (cut into small pieces)
1 egg
1 lemon (juiced and peel)
2 sachets of baking powder
Marsala wine (half a cup)
salt (pinch)
warm water or milk (use as necessary)

Method:

1. In a large mixing bowl, add the sifted plain flour.

2. Add the sugar.

3. Add the baking powder.

4. Add a pinch of salt.

5. Add the grated lemon peel.

6. Add the soaked and drained (squeeze off excess liquid).

7. Add the pine nuts.

8. Add the small pieces of candied citrus fruit.

9. Mix all the ingredients together.

10. Make a well in the centre of the mixture.

11. Add the egg.

12. Pour in the Marsala wine.

13. Pour in half the lemon juice.

14. Add the butter.

15. Add a little of the warm milk or water.

16. Mix all the ingredients together well.

17. Bring all the ingredients together to form a dough.

18. If the dough is too dry, add a little more of the warm milk or water.

19. Work (knead) the dough for a few minutes.

20. Shape the dough into a large ball.

21. Butter a cake tin.

22. Place the dough ball into the cake tin.

23. Surround the dough with a well-buttered strip of greaseproof paper.

24. Using a knife, make a deep cross cut on top of the dough mixture.

25. Let the dough rise for 30 minutes in a warm place.

26. Bake in a preheated oven 200C (400F) or Gas Mark 6 for 45 minutes or until golden brown.

27. Remove from oven.

28. Leave to cool on a wire rack.

29. When cool, the panettone Genovese can be sliced and served.

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