Preparation of the dough: Beat the eggs with the sugar for 5 minutes until the mixture is frothy. Incorporate the oil and the yogurt. Then add the orange zest, the lemon zest and the chosen liqueur.
Incorporating the dry ingredients: Add the sifted flour and baking powder to the mixture. Whisk briefly to obtain a smooth dough. Add a pinch of salt and the vanilla flavoring.
Adding the fruit: Soak the raisins in water and rum for a few minutes, then drain and pat dry with paper towels. Fold the candied fruit and raisins into the batter. If using chocolate chips, add them at this stage or sprinkle them on top of the batter to prevent them from sinking to the bottom of the pan.
Preparing the pan and baking: Butter and flour a 22 cm diameter pan. Pour the dough into the pan. If you are using a panettone pan, adjust the edges to the desired height. Sprinkle flaked almonds on top.
Cooking: Preheat the oven to 180°C. Bake the cake for about 30 to 40 minutes. Cooking time may vary depending on the oven. Use the middle position of the oven.
Cooling: Allow the panettone to cool completely before unmolding and serving.
This panettone cake is a delicious and festive version, perfect for Christmas celebrations. Its soft texture, enriched with candied fruit and raisins, makes it a delight to enjoy during the end-of-year celebrations.
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