Recipe of “Gluten-free” panettone candied fruit cake

Name: Recipe of “Gluten-free” panettone candied fruit cake
Cook time: 45 min
Total time: 45 min
Ingredients: 225 gr. gluten-free room temperature butter; 200 gr. sugar; 4 eggs (200 g) room temperature; 100 ml. milk at room temperature; 300 gr. all-purpose flour (in my case Schär mix bread); 10 gr. baking powder or gluten-free baking powder; 150 gr. candied gluten-free fruit; 1 teaspoon gluten-free panettone scent; For coverage we need:; 150 gr. gluten-free icing sugar; 30 ml. milk; Candied fruits for decoration.

Delicious fruit cake, to celebrate a birthday! I will teach you how to prepare this divine fruit cake

Servings 6

Preparation min

Cooking 45 min

Calories kcal

How to Make “Gluten-free” panettone candied fruit cake

Instructions

Step 1

We prepare all the ingredients.

Step 2

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

Step 3

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.

Step 4

Add the teaspoon of panettone essence, the milk and mix very well. The flour with the baking powder, sifted beforehand and mix

Step 5

We will have a very fluffy dough!

Step 6

Add the candied fruits and mix with a spatula.

Step 7

Put our dough in the prepared mold, smooth the surface very well.

Step 8

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.

Step 9

Remove from the oven and let it cool 15' before unmolding

Step 10

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.

Step 11

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.

Step 12

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)