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