Name: Panettone Marietta (Marietta’s Panettone)
Ingredients: 80 grams (about 2-⅔ ounces) of sugar; one whole egg and two yolks; 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 pinch of salt; about 2 deciliters (about ⅘ of a cup) of milk; 80 grams (about 2-⅔ ounces) of sultanas; 10 grams (about ⅓ of an ounce) of cream of tartar; lemon zest; a teaspoon or 5 scant grams (about ⅕ of an ounce) of baking soda

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

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,