Marietta's Panettone
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g finest flour
- g butter
- g sugar
- g sultanas
- eggs
- pinch salt
- g cream of tartar
- g bicarbonate of soda
- g candied peel
- lemon zest
- dl milk
Instructions
- Soften butter (bain-marie in winter) and work it with the eggs; add flour and milk gradually.
- Add everything but the sultanas and leavening powders; work at least half an hour to a consistency neither runny nor firm.
- Fold in sultanas, then cream of tartar and bicarbonate last; pour into a tall round double-capacity mould, buttered and dusted with sugar and flour.
- Bake; it should rise into a cracked dome.