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🍰 Fruity Easter Cake with Panettone Flair

173 kcal · 30 min · 4 servings

Ingredients

• 250 ml milk (1.5 % fat)
• 0.5 cube yeast
• 3 tbsp whole cane sugar
• 100 g dried apricots (soft apricots)
• 4 tbsp apple juice
• 50 g peeled almond kernels
• 2 egg yolks
• 200 g spelt wholemeal flour
• 200 g spelt flour (Type 630)
• 4 tbsp rapeseed oil
• 1 pinch salt
• 1 tbsp butter (for the pan)
• 10 g powdered sugar from whole cane sugar

Instructions

1. 1. Gently warm the milk in a small saucepan.
2. 2. Pour the lukewarm milk into a large mixing bowl.
3. 3. Crumble the yeast into the milk.
4. 4. Stir the yeast until it has completely dissolved.
5. 5. Stir in one tablespoon of full cane sugar.
6. 6. Let this starter mixture rise for twenty minutes.
7. 7. Dice the apricots into small pieces.
8. 8. Place the apricot cubes into a separate bowl.
9. 9. Pour apple juice over the apricots.
10. 10. Finely chop the almonds.
11. 11. Separate the eggs so you have distinct yolks and whites.
12. 12. Add the egg yolks to the risen starter mixture.
13. 13. Use the egg whites for another purpose.
14. 14. Add the remaining full cane sugar to the dough mixture.
15. 15. Add spelt wholemeal flour.
16. 16. Add spelt flour type 630.
17. 17. Add the oil to the bowl.
18. 18. Add a pinch of salt.
19. 19. Process everything using the dough hooks of a hand mixer.
20. 20. Knead the dough until it is smooth.
21. 21. Check if the dough is pulling away from the sides of the bowl.
22. 22. Ensure the dough is no longer sticky.
23. 23. Shape the yeast dough into a ball.
24. 24. Cover the dough ball with a clean kitchen towel.
25. 25. Let the dough rise at room temperature.
26. 26. Wait for about forty-five minutes.
27. 27. Check if the dough volume has approximately doubled.
28. 28. Grease a bundt pan with a capacity of two liters with butter.
29. 29. Drain the soaked apricot cubes.
30. 30. Knead the apricot cubes into the dough.
31. 31. Knead the chopped almonds into the dough.
32. 32. Fill the yeast dough into the prepared pan.
33. 33. Let the dough rise in the pan for another thirty minutes.
34. 34. Preheat the oven.
35. 35. Bake the cake at two hundred degrees Celsius.
36. 36. Use convection if your oven has this function, then set it to one hundred eighty degrees Celsius.
37. 37. Use gas level three if you are baking with gas.
38. 38. Bake the cake for about forty-five minutes.
39. 39. Take the cake out of the oven.
40. 40. Let the cake cool down slightly.
41. 41. Carefully release the cake from the pan.
42. 42. Dust the cake with powdered sugar before serving.

Nutrition per serving

• kcal: 173
• Protein: 5 g · Fett/Fat: 7 g · Carbs: 22 g