Panettone-Style Cake with Olive Oil & Candied Cherries
In a delicious melding of time-honored methods and fresh ingredients, this panettone-style Strucà all'Amarena is made with the Filippi family’s 40-year-old yeast starter, plus free-range eggs, real vanilla bean seeds and fine extra virgin olive oil instead of butter. The result is an incredibly moist, rich and sweet-smelling loaf studded with candied black cherries.
To bring out the wonderful olive oil aroma, warm your Strucà for five minutes in a 350°F oven. Then do as the Italians do and serve the cake at the end of the meal along with glasses of sparkling wine, torrone, chocolates, dried fruit and nuts in the shell for everyone to crack at the table. Or make it modern with panettone-style French toast for brunch.
About the producer
Pasticceria Filippi is a state-of-the-art, family-run bakery located in Zanè, a town in the Veneto region. Founded over 50 years ago, they have become known as one of Italy’s top panettone producers. As a certified B Corporation, Pasticceria Filippi voluntarily puts every aspect of their business through rigorous scrutiny to ensure they meet the highest social and environmental standards. Their carefully selected ingredients are sourced from partners who respect their animals, land and workers. All of their panettone is packed using recycled paper and ribbons that are certified by the Forest Stewardship Council.
