Gluten Free Panettone

Updated at: Wed, 20 Dec 2023 20:16:51 GMT

Step 1

Warm the milk gently (you can do this in a microwave for a few seconds) – it should be warm rather than hot.

Step 2

Tip the yeast and half of the sugar into the milk with a spoonful of flour. Mix well and allow to prove for a couple of minutes

Step 3

Place the remaining flour, sugar, baking powder, xanthum gum into the food processor and process briefly to mix.

Step 4

Add the dairy free spread or butter and process until it is crumbly.

Step 5

Pour in the eggs and yeast mixture and process until it forms a stiff batter

Step 6

Add the dried fruit, candied peel and brandy and pulse briefly to mix.

Step 7

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

Step 8

Lightly grease a panettone cake tin with dairy free spread.

Step 9

Spoon the cake mixture into the tin and smooth the surface. Cover with clingfilm and leave to prove for another hour.

Step 10

When ready to cook preheat the oven to 180C, gas mark. Brush the top of the cake with beaten egg and bake in the oven for 25 minutes. Reduce the heat to 150C and cover the cake with foil. Bake for a further 35 minutes or until it is cooked through.

Step 11

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

Step 12

Heat a little apricot jam and brush this over the top of the cake while warm.

Step 13

If you don’t have a panettone cake tin you can use a spring form cake tin and line the sides with a double layer of greaseproof paper to allow the cake to rise. Use a 16-20cm cake tin. To make ahead once cooled wrap in greaseproof paper then foil and store for up to 1 week. Alternatively freeze for 1-2 months.

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