Il Panettone

Il Panettone

A simplified version of the Christmas classic.

Categories: Desserts

Serves: Makes 1 Preparation time: 15-20 mins Cooking time: 50-60 mins



  • 3 eggs
  • 200g castor sugar
  • 120ml Filippo Berio olive oil
  • 120ml milk
  • Zest of 1 lemon
  • 350g plain or self-raising flour
  • 10g baking powder (omit if using self-raising flour)
  • 100g sultanas
  • Roasted almonds, chopped
  • Caster sugar


  1. Preheat the oven 175C.
  2. Butter and flour a 25cm cake tin.
  3. Using a mixer, whisk the eggs and sugar until they have a thick, pale consistency.
  4. With the mixer on a low speed, gradually pour in the oil, milk and zest.
  5. In a separate bowl sift in the flour and baking powder together, then toss in the sultanas.
  6. Next, fold the sifted flour and sultanas into the previously mixed egg mixture.
  7. Pour into a Panettone tin/ or similar and sprinkle with the almonds and sugar.
  8. Bake for 50 – 60 minutes.
  9. When cooked the Panettone should fully rise and have a honey coloured appearance.

Cook with:

Mild & Light In Colour Olive Oil

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.

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