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Gluten Free Festive Panettone

Gluten Free Festive Panettone

(3 rating)
Donna Essex
Serves 12
Prep time: 2h 20
Cooking time: 1h

There's no need to feel left out this Christmas! This gluten free vegan friendly panettone recipe is easy to make and delicious too!

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Method
  • 1.

    Gently warm the milk so that it is warm to touch, not piping hot

  • 2.

    Add the yeast and 25g of caster sugar into the milk and stir

  • 3.

    Add a spoonful of flour, mix well and allow to prove for 5 minutes

  • 4.

    In a food processor, add the remaining flour, baking powder and xanthum gum and whizz for a minute to combine - do not over mix

  • 5.

    Add the butter to the processor and process until it is crumbly

  • 6.

    Add the yeast mixture made in step 1-3 along with the eggs and process until it forms a stiff batter

  • 7.

    Add the dried fruit, candied peel and brandy (or rum) and pulse gently to mix

  • 8.

    Pour the mixture into a large glass bowl. Cover with cling film and leave to prove for 1 hour.

  • 9.

    In the meantime, lightly grease a panettone cake tin with butter

  • 10.

    After an hour spoon the cake mixture into the tin and use a knife or the back of a spoon to smooth over the top. Cover with clingfilm and leave to prove for another hour.

  • 11.

    Preheat the oven to 180 degrees

  • 12.

    Once proved, brush the top of the cake with the beaten egg and bake in the oven for 25 minutes.

  • 13.

    Reduce the heat to 150C and cover the cake with foil. Bake for a further 30 minutes or until a skewer comes out clean

  • 14.

    Cool in the tin for 5 minutes before turning out and cooling on a wire rack.

  • 15.

    Heat the apricot jam in a pan and gently brush this over the top of the cake whilst warm

  • 16.

    Leave to completely cool before serving

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