Genoese Flat Panettone Cake

L'Antro dell'Alchimista
Genoese Flat Panettone Cake


This flat, yet airy, panettone contains familiar ingredients — raisins, pine nuts, candied fruit — though it forgoes the yeast and cupola shape typical of the Christmas cake. Rum is incorporated into the batter for a kick. It should be cooled completely before serving. Store, well-wrapped, at room temperaturefor up to a week. It can also be tightly wrapped and frozen for up to a month.


  • 400 grams butter
  • 1 kilogram flour
  • 4 egg yolks
  • 1 1/2 ounces rum
  • 6 teaspoons baking powder
  • 350 grams sugar
  • 1/2 kilogram raisins
  • 100 grams pinenuts
  • 100 grams candied fruit


  1. 1Preheat the oven to 180 degrees Celsius.
  2. 2In a saucepan, melt the butter on low heat and allow it cool.
  3. 3In a bowl, combine the flour, egg yolks, rum, butter, baking powder, and sugar.
  4. 4Add the raisins, the pine nuts and the candied fruits and mix well.
  5. 5Shape the dough into a ball and flatten it with your hands to approximately 3 centimeters thick.
  6. 6Place the dough on a parchment paper-lined baking sheet and make diamond-shaped incisions on the surface.
  7. 7Bake for approximately 45 to 50 minutes. Cover the surface with aluminum foil if it browns too quickly. Serve warm or store in an airtight container.
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