The Panettone Genovese is a traditional dessert from the Liguria region, originating in the city of Genoa. Made with flour, sugar, butter, sultana raisins, pine nuts, candied citron, eggs, lemon, baking powder, Marsala wine and salt, it is a soft and fragrant cake. Its history dates back to the 18th century and it is generally consumed during the Christmas holidays. Try it and let yourself be won over by its delicious flavor.
Mix together the flour, sugar, baking powder, a pinch of salt, the grated lemon zest, the soaked and squeezed raisins, the pine nuts, and the candied citron cut into small pieces
Make a well and in the center break the egg; add the Marsala wine, the strained juice of half a lemon, and the butter melted in a bain-marie
Knead everything together and work the dough for a few minutes
If it is too stiff, soften it with a little warm water or warm milk
Shape the dough into a large ball and place it on a buttered baking tray
Surround the dough with a strip of parchment paper greased on the inside
With a small knife, cut a cross about half a centimeter deep on the top of the dough
Let it rise in a warm place for half an hour
Bake in the oven at 200°C for 45 minutes
Remove from the oven and let cool
Panettone mold
Parchment paper
Italy, Liguria
| Energy (kcal) | 361.64 |
| Carbohydrates (g) | 56.9 |
| of which Sugars (g) | 27.7 |
| Fat (g) | 13.08 |
| of which Saturates (g) | 6.35 |
| Protein (g) | 6.7 |
| Fiber (g) | 1.69 |
| Sale (g) | 0.21 |
