This tasty cake is also known as panettone della Valtellina, though it is moister and richer than traditional panettone – Mario Matassa shares his recipe…
Recipe & photo © Mario Matassa
Valtellina fruit cake | Bisciola della Valtellina
➤ Makes: One loaf
➤ PREPARATION: 20 minutes
➤ CHILLING: 40 minutes
Ingredients:
- 200g plain flour
- 50g rye flour
- 50g unsalted butter
- 2 medium free-range eggs
- 25g caster sugar
- 100ml milk
- a pinch of salt
- 1 tsp baking powder
- 100g sultanas
- 150g dried figs, roughly chopped
- 50g walnuts
Instructions:
- Preheat the oven to 180ºC/Gas Mark 4. In a large bowl, mix together the flours, butter, eggs, sugar, milk, salt and baking powder, until you obtain a smooth dough.
- Next, add the dried fruits and walnuts, mixing them in well.
- Finally, shape the dough into a long loaf shape, brush with egg wash if desired, place on a lined baking sheet and bake in the oven for 40 minutes.
TOP TIP: For an adult version, soak the figs and sultanas in some rum before adding to the mixture.
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