Vida Recetas Editorial
This gluten-free candied fruit cake with panettone aroma is an irresistible choice for birthdays, parties, or simply to enjoy a special treat. Its fluffy texture and the unmistakable flavor of panettone, combined with the sweetness of candied fruits, make it a bite that conquers everyone. Moreover, this recipe is gluten-free, perfect for people with celiac disease or gluten sensitivity, without giving up flavor or tradition.
Originally from Italian pastry, panettone is a Christmas classic, and this adaptation in the form of a cake retains all its charm. The batter, made with butter, eggs, and gluten-free flour, is enriched with panettone essence and candied fruits, creating a moist and aromatic cake.
This recipe is ideal for those looking for a festive dessert without complications. The icing sugar topping adds an elegant and sweet touch. You can vary the candied fruits to your liking, such as orange, lemon, or cherries, to personalize your cake.
Cook
45 min
Servings
6
We prepare all the ingredients.
Mold to be used, round, removable, the entire mold lined with baking paper, base and contour (we will leave the contour paper a little higher than the mold). I show you the side part of the panettone essence so you can see the “gluten-free” symbol
Preheat the oven to 170 degrees heat up and down. In a bowl, put the butter with the sugar and whisk until they whiten. Add the eggs one by one, add one egg very well before adding the next one. We will have a very creamy dough.
Add the teaspoon of panettone essence, the milk and mix very well. The flour with the baking powder, sifted beforehand and mix
We will have a very fluffy dough!
Add the candied fruits and mix with a spatula.
Put our dough in the prepared mold, smooth the surface very well.
Put it in the oven for 55 or 60' to check with a needle that it comes out dry before removing the cake, (the smell we have in the kitchen of panettone is tremendous!) After time this is what it looks like.
Remove from the oven and let it cool 15' before unmolding
Remove the ring from the outline, the baking paper from the outline and without unmolding the base we put it on a rack until it cools completely.
We are going to prepare the topping and we need: 150 gr. gluten-free icing sugar, 30 ml of milk (we put milk and not water because that way the icing has an intense white color, if we put water the glaze is more transparent). Add the milk little by little to the icing sugar, mix very well, this will be the consistency of the icing.
Turn the cake over, remove the base of the mold and the baking paper, turn it over again and place it on a presentation plate. Put the icing on top of the cake. As time goes on, it will be whiter. Remove the excess icing from the plate with a spatula, place candied fruits all over the surface (so they will stick together)
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 45 minutes.
This recipe is designed for 6 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
