Valtellina fruit cake (bisciola della Valtellina)

This tasty cake is also known as panettone della Valtellina, though it is moister and richer than traditional panettone – Mario Matassa shares his recipe…

Valtellina cake
 one loaf
Preparation time 20 minutes
Cooking time 40 minutes


• 200g plain flour

• 50g rye flour

• 50g unsalted butter

• 2 medium free-range eggs

• 25g caster sugar

• 100ml milk

• a pinch of salt

• 1 tsp baking powder

• 100g sultanas

• 150g dried figs, roughly chopped

• 50g walnuts


1 Preheat the oven to 180ºC/Gas Mark 4. In a large bowl, mix together the flours, butter, eggs, sugar, milk, salt and baking powder, until you obtain a smooth dough. 

2 Next, add the dried fruits and walnuts, mixing them in well. 

3 Finally, shape the dough into a long loaf shape, brush with egg wash if desired, place on a lined baking sheet and bake in the oven for 40 minutes.

TOP TIP: For an adult version, soak the figs and sultanas in some rum before adding to the mixture.

Find more Italian-inspired recipes here