Orange and Almond Panettone
Treat your taste buds to a gluten free twist on this beloved Italian classic.
Credited to: Coeliac UK
Kcal: 613.8
Serves 2
20 mins prep
45 mins cooking time
Ingredients
Fruit
- 50g mixed peel
- 100g sultanas
- 100g almonds, roughly chopped
- 2 oranges, zested
- 60ml rum
- 60ml water
Dough
- 200g butter
- 100g sugar
- 3 small eggs, plus 1 for egg wash
- 76ml warm milk
- 400g Gluten Free Bread Flour*
- 12g granulated yeast
- 1 tsp salt
- 2 tsp xanthan gum
- 1 egg for egg wash
Notes: * Check Coeliac UK's Food and Drink Information for suitable products
Method
- Pre-heat oven to 180C, 350F, gas mark 4.
- Grease and line with baking parchment 1 x 12cm cake tins.
- In a small pan, add mixed peel, sultanas, and ¾ of the almonds. Cover with rum and water and bring to the boil. Remove from the heat and leave to cool.
- In a food mixer, place butter and sugar together and whip until light and fluffy. Gradually add in 3 eggs.
- Add the warm milk, gluten free bread flour, yeast, salt, and xanthan gum, and mix together to ensure all the ingredients are combined with a dough hook or paddle attachment.
- Mix until all the ingredients are combined and it looks like a smooth dough. Add the fruit and almonds and fold through. Divide between the two tins.
- Cover with a damp cloth and allow the dough to rise (it will double in size) at room temperature for 1-2 hours.
- Just before putting it in the oven, use a pastry brush to gently paint the top with egg wash and sprinkle with remaining almonds.
- Bake in the oven for about 30 minutes. The loaf is done once it is caramel brown and firm to the touch.
- Remove from the tin and allow it to cool on a rack before slicing and eating.
Nutritional information per serving
Kcal
613.8
Fat
29.9g
Carbs
67.2g
Protein
16g
Fibre
3.9g
Hints and tips:
This traditional Italian Christmas bread is suited for dessert, afternoon tea or breakfast. Enjoy!
