Has anyone got a recipe that will involve me using panatone cake?!
Answers: This is the cake you get in large boxes at Christmas...I usually serve mine toasted with strawberrries, marsala wine, sugar and finish with a touch of marscapone on top! Any other ideas please?
A lovely and different trifle!
Cut two or three slices of panetone up and remove crusts. Crumble into a trifle serving bowl. Add a generous dose of Marsala then either fresh apricots or dried ones which have been soaked for about 4 hours in orange juice. Top with either home made or instant custard and lightly whipped cream. Crumble amaretti biscuits on the top and pop into the fridge for at least one hour. Eat, weep and enjoy!
good dollop of custard and chocolate chips. Yum!
It makes an excellent Bread & Butter Pudding.
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FRENCH TOAST
amazing, i have made it myself it is spectacular and is a great way to get rid of all those leftover boxes. Although i should warn you if you are looking for something healtly this is not it
U got the right person, i got few fatastic panatone cake recipes for you! they are heavely GOOD!
recipe 1 : chocolate panatone
1 (18 1/4 ounce) package devil's food cake mix
1 (4 ounce) box instant chocolate pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs
chocolate frosting (" Perfect" Chocolate Frosting is preferred, but store bought or your own recipe is acceptable)
Preheat oven to 350°F.
Grease 2 9-inch round cake pans.
Dust with flour and tap out the excess; set pans aside.
Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.
Blend with an electric mixer on low speed for 1 minute.
Stop and scrape down the sides of the bowl.
On medium low speed, continue to blend for 2-3 minutes more.
The batter will be very thick and should look well combined.
Pour batter into prepared pans and smooth it out.
Bake for 27-32 minutes (since I switched pans, I started checking the cakes at 25 minutes-- it was like gooey chocolate pudding-- then 3 minutes later it was perfect.
Another couple of minutes and I think it would have been dry, so keep an eye on your cakes.
Allow to cool in the pans on a wire rack for 20 minutes.
Now is the time to start preparing your frosting.
Run a knife along the edges on the cakes pans and carefully remove cake by inverting it; allow to cool for 20 minutes more on the wire rack right side up.
When the cake layers are completely cool, cut layers in half (save a domed layer for the top-- it makes your cakes look homemade) and frost.
recipe 2: Family Chocolate Cake
3 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
6 tablespoons baking cocoa
3/4 cup oil
2 cups cold water
2 tablespoons white vinegar
1 tablespoon vanilla
Mocha Glaze
1/2 cup powdered sugar (optional)
2 tablespoons baking cocoa (optional)
1/2 teaspoon decaf instant coffee (optional)
1-1 1/2 tablespoon milk, of choice (works with regular, soy or rice or whatever) (optional)
1/4 teaspoon almond extract (I usually use almond, but have tried & like coconut, orig. glaze recipe calls for peppermint) (optional)
Instructions for Cake:.
Mix dry ingredients together in large bowl.
Mix wet ingredients together in separate bowl.
Add wet to dry a little at a time, stirring as you add.
Pour batter into WELL-GREASED bundt cake pan (well-greased is key--this is a sticky cake; I use Pam with great results), bake at 350 for 35-40 minute.
Serving suggestions: with fresh whipped cream& strawberries, or drizzle with warm caramel or Kahlua, or glaze with mocha glaze (or some combo thereof!).
Instructions for Glaze:.
Mix dry ingredients together in bowl.
Dissolve coffee in 1 tablespoon of milk; add extract.
Whisk coffee liquid into dry ingredients; whisk until all blended and if needed, add 1/2 tablespoon more milk.
USE GLAZE IMMEDIATELY OVER CAKE. It will harden quickly.
recipe 3 : tutti-fruitti cake
3 cups flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
3 slightly beaten eggs
2 cups mashed ripe bananas
1 (8 ounce) can crushed pineapple
1 cup vegetable oil
1 1/2 teaspoons vanilla
Mix all ingredients together.
Pour into an oiled and floured bundt pan.
Bake at 350°F for 45-65 minutes, until top is dark golden brown and a toothpick comes out nearly clean.
Glaze when warm with a mixture of concentrated strawberry/banana juice and powdered sugar.
recipe 4: Egg free chocolate cake
2 1/4 cups plain flour
1/4 cup cocoa powder
2 teaspoons baking powder
1 1/2 cups caster sugar
175 g unsalted butter, melted
1 cup milk
1 teaspoon vanilla extract or vanilla bean paste
2 teaspoons white vinegar
Cream cheese frosting
500 g cream cheese, softened, cut into small pieces
1/4 cup unsalted butter, softened, cut into small pieces
1 teaspoon vanilla extract
2 cups powdered sugar, sifted
Vanilla variation Omit the cocoa and increase plain flour to 2 1/2 cups.
Coconut variation Omit the cocoa. Use 1 1/2 cups plain flour (instead of 2? cups) and add 1 cup desiccated coconut with the caster sugar.
to start:.
Preheat oven to 180°C.
Grease and line the base of 2 x 20cm round cake pans with non-stick baking paper.
Sift together the flour, cocoa and baking powder into a large mixing bowl.
add the caster sugar and stir to combine.
Add the melted butter, milk, vanilla and vinegar and whisk until all ingredients are well combined and smooth.
Divide the batter between the prepared tins and place in preheated oven for 30 minutes or until golden and a skewer inserted into the centre of the cake comes out clean.
Set aside to cool for 10 minutes before turning out on a wire rack to cool completely.
When ready to serve, spread the top of one cake with some of the frosting, place second cake on top and spread remaining frosting over top and sides.
Cream cheese frosting:.
Place cream cheese, butter and vanilla into a large mixing bowl.
Using electric hand beaters, beat until smooth.
Gradually add icing sugar and beat until well combined.
panatone pudding
50g butter , softened (optional)
250g panettone (about 5 medium slices)
2 eggs
142ml carton double cream
225ml milk
1 tsp vanilla extract
2 tbsp caster sugar
icing sugar , for sprinkling
softly whipped cream , to serve
Preheat the oven to 160C/gas 3/fan 140C and grease a 850ml/1? pint shallow baking dish with a little butter. Cut the panettone into wedges, leaving the crusts on. Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.
In a bowl, whisk together the eggs, cream, milk, vanilla extract and sugar and pour evenly over the panettone.
Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set - it should be yellow inside and nicely browned on top. Dust with icing sugar and serve with spoonfuls of whipped cream.