這是聖誕節很受歡迎的蛋糕
濃濃的柳橙味 超好吃的
我懶的把烤盤塗奶油在灑麵粉 直接將材料放上
也很OK喔 出來的成品也很漂亮
Panettone
Recipe courtesy of Gourmet Magazine
1 stick unsalted butter, softened to room temperature
2 eggs and 3 yolks
3 1/2 cups flour
1 cup milk
1 cup sugar
1/2 cup currants, soaked 1 hour in warm water and drained
Zest of 2 oranges
2 teaspoons cream of tartar
1 1/2 teaspoons baking soda
Preheat oven to 425 degrees Butter and flour 8-inch tall round cake pan. In a mixer cream butter with eggs and yolks until pale yellow, about 3 to 4 minutes. Place dough hook on to mixer and, while running, add half of the flour. Add half the milk and mix one minute. Add remainder of flour followed by remainder of milk and all of the sugar and allow to mix 20 minutes. Spread out on to floured cooking surface and sprinkle with currants, orange zest, cream of tartar and baking soda and knead for about 5 to 10 minutes. Place into panettone pan and put into oven. Bake for 35 to 45 minutes, or until a toothpick inserted comes out dry. Remove from oven, invert on to a rack and allow to cool. Top should be quite cracked. Serve sliced into wedges.
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