From what Wikipedia tells me, Panettone is a type of sweet bread loaf originally from and one of the symbols of the city of Milan, usually prepared and enjoyed for Christmas and New Year in Italy. It has a cupola shape, which extends from a cylindrical base and is usually about 12–15 cm high for a Panettone weighing 1 kg.
My recipe is definitely not the above described Panettone, but a toned-down, sheet cake version of it by the same name. I got the recipe from a friend in Paris.
Panettone sheet cake
2,5-3 mugs sugar
4 mugs flour
10 g baking powder
10 g vanilla sugar
1 mug oil or melted butter
1 mug yogurt
Stir together the sugar, flour, baking powder, vanilla sugar, oil and the egg’s yolks.
Beat the egg whites and the yogurt together with a mixer, and then combine with the other ingredients.
Line a baking sheet with baking paper, pour the mixture into it and add thinly sliced dried fruits, chocolate shavings or crushed hazelnuts, pecans, peanuts, etc. on top.
Bake for about 25-35 minutes on medium heat.
Serve with coffee, tea or a glass of warm milk. It’s the perfect sweet treat during sweater weather.
Bon appétit! ;)