Serves 8
- 60 g dried cranberries
- 100 g dried figs, finely chopped
- 250 ml (1 c) muscadel
- 115 g butter, softened
- 3 egg yolks
- 2 eggs
- 2.5 ml (½ t) cinnamon
- 530 g flour
- 10 ml (2 tsp) cream of tartar
- 7.5 ml (1½ t) soda
- 250 ml (1 c) milk
- 200 g sugar
- 1 sprig rosemary, leaves finely chopped
- 100 g dark chocolate, finely chopped
- zest of 2 oranges
1 Preheat the oven to 180 ° C. Spray 8 small panettone- baking tins with cooking spray.
2 Soak the cranberries, figs an hour in the muskadel.
3 Cream the butter, egg yolks and eggs with an electric mixer until light and fluffy.
4 Drain the figs and cranberries.
5 Add the cinnamon, flour, cream of tartar, baking soda, milk, sugar, rosemary, dark chocolate, orange peel, figs and cranberries to the eggs in the bowl of the mixer and mix until a dough forms.
6 Spoon the batter into the prepared baking tins.
7 Bake for 20-25 minutes or until golden brown and cooked through.
