Gluten Free Italian Christmas Cakes

Name: Gluten Free Italian Christmas Cakes
Total time: 1 h 50 min
Yield: 8
Cuisine: European, Italian
Ingredients: 3 cups gluten-free all purpose flour; 1.75 teaspoons xanthan gum; 0.5 cup sugar (scant); 3 teaspoons quick-rising active dry yeast; 1 teaspoon cream of tartar; 0.75 teaspoon salt; 1 teaspoon grated lemon zest; 1.5 cups mixed Dried Fruit (raisins, sultanas); 1 teaspoon vanilla extract; 0.5 teaspoon Cider vinegar; 0.5 cup warm milk; 4 large eggs; 1 egg yolk; 0.5 cup unsalted butter (diced); milk (to glaze); powdered sugar

Average: 0 (0 votes)

(0 votes)

Rate recipe

Difficulty:

moderate

Difficulty

Preparation:

1 hr 5 min.

Preparation

ready in 1 hr 50 min.

Ready in

Calories:

472

calories

Calories

How many calories can I eat?

My cookbook

Nutritional values

1 <none> contains
(Percentage of daily recommendation)

Calorie	472 kcal	(22 %)
Protein	7.01 g	(7 %)
Fat	15.78 g	(14 %)
Carbohydrates	75.92 g	(51 %)
Sugar added	12.57 g	(50 %)
Roughage	0.03 g	(0 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	208.35 mg	(26,044 %)
Vitamin D	1.2 μg	(6 %)
Vitamin E	2.91 mg	(24 %)
Vitamin B₁	0.01 mg	(1 %)
Vitamin B₂	0.18 mg	(16 %)
Niacin	0.21 mg	(2 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	23.49 μg	(8 %)
Pantothenic acid	0.14 mg	(2 %)
Biotin	1.31 μg	(3 %)
Vitamin B₁₂	0.77 μg	(26 %)
Vitamin C	1.22 mg	(1 %)
Potassium	308.96 mg	(8 %)
Calcium	47.41 mg	(5 %)
Magnesium	2.11 mg	(1 %)
Iron	1.08 mg	(7 %)
Iodine	36.7 μg	(18 %)
Zinc	0.14 mg	(2 %)
Saturated fatty acids	8.34 g
Cholesterol	146.14 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

Ingredients

for

panettone

Ingredients: 3 cups
gluten-free all purpose flour; 1 ¾ teaspoons
xanthan gum; ½ cup
sugar (scant); 3 teaspoons
quick-rising active dry yeast; 1 teaspoon
cream of tartar; ¾ teaspoon
salt; 1 teaspoon
grated lemon zest; 1 ½ cups
mixed Dried Fruit (raisins, sultanas); 1 teaspoon
vanilla extract; ½ teaspoon
Cider vinegar; ½ cup
warm milk; 4
large eggs; 1
egg yolk; ½ cup
unsalted butter (diced); milk (to glaze); powdered sugar

print shopping list

Preparation steps

Line 6-8 muffin tins with non-stick baking paper, so that the paper comes well above the tins to make a collar, or use paper panettone moulds

Mix together flour, xanthan gum, sugar, yeast, cream of tartar, salt and lemon zest in a mixing bowl and stir to combine.

Put the dried fruits in a small bowl and toss with 1 tablespoon of the dry ingredients and set it aside.

Add the vanilla, vinegar, milk, eggs and egg yolk to the mixing bowl and mix well.

Gradually beat in the butter, a little at a time and beat very well until well mixed.

Divide the mixture between the tins and smooth the tops with wet hands. Leave to rise in a warm place for about 45 minutes, until well risen and puffy.

Heat the oven to 190°C (170° fan) 375°F gas 5.

Gently brush the panettone with milk. Bake for 30-40 minutes until golden. Place on a wire rack to cool completely.

Sift icing sugar over the tops.