604. Panettone Marietta

Name: Panettone Marietta (Marietta’s Panettone)
Ingredients: lemon zest; about 2 deciliters (about ⅘ of a cup) of milk; one whole egg and two yolks; 80 grams (about 2-⅔ ounces) of sultanas; 80 grams (about 2-⅔ ounces) of sugar; 100 grams (about 3-½ ounces) of butter; 300 grams (about 10-½ ounces) of extra-fine flour; 20 grams (about ⅔ of an ounce) of candied fruit, in tiny pieces; a teaspoon or 5 scant grams (about ⅕ of an ounce) of baking soda; 10 grams (about ⅓ of an ounce) of cream of tartar; a pinch of salt

Marietta’s Panettone

Preparation info

Difficulty
Easy

Appears in

Science in the Kitchen and the Art of Eating Well

By Pellegrino Artusi

Published 1998

About

My Marietta¹⁰⁶ is a good cook, and such a good-hearted, honest woman that she deserves to have this cake named after her, especially since she taught me how to make it.

Ingredients

300 grams (about 10-½ ounces) of extra-fine flour
100 grams (about 3-½

Cake
Vegetarian

Method

In wintertime, soften the butter in bain-marie and then blend it with the eggs. Add the flour and milk a little at a time, then the rest of the ingredients except the sultanas, cream of tartar, and baking soda, which you should keep for the last. But before adding them, work the mixture for at least half an hour and dilute it with the milk until it’s the right consistency—not too liquid,