Serves 10

The classic Italian cake is given a

Herbalife twist in this  version of Panettone. Combining F1 Summer

Berries with PDM and Beta Heart, this light and tasty treat is one you’ll come back to time and time again.

INGREDIENTS:

• 350g strong wholemeal flour
• 1 teaspoon salt
• Finely grated zest of 1 lemon
• 2 servings (56g) PDM
• 1 serving (26g) F1 Summer Berries
• 1 serving (7g) Beta Heart
• 2 x 7g sachets of Easy Bake Yeast (if using regular fresh or dried yeast see Note below)
• 250ml warm water – see Tip
• 100ml warm milk, or unsweetened plant based drink
• 1 tablespoon agave syrup
• 50g dried cranberries, chopped
• 50g raisins or sultanas
• 50g chopped candied citrus peel (e.g. orange)

For the topping:

• 1 tablespoon crunchy or Demerara sugar
• 1 tablespoon sliced almonds

METHOD:

• Place the wholemeal flour and the white flour in the bowl of an electric food mixer. Add in the salt, lemon zest and Herbalife PDM, F1 Summer Berries, and Beta Heart. Mix and add in the yeast and stir to mix.
• Mix the warm water with the warm milk and the agave syrup and add into the dry ingredients. Mix to bring it all together and using the dough hook, knead the mixture for about 6-8 minutes until it comes away from the sides of the bowl. You can make this by hand if you wish, just knead the mixture on a worktop (no need to add extra flour, it’ll eventually come together) for about 8-10 minutes.
• Dip a floured finger into the dough to see if it’s been kneaded enough. It should be slightly springy to the touch. Sit the dough in the mixing bowl, cover with a large plate or cling film and place in a warm part of your kitchen (not above 45 °C) and allow the dough to double in size. This can take up to 2 or even 2 and a half hours.
• While the dough is rising, take a 16cm high sided cake tin, or saucepan, and line the sides and the base with parchment paper, ensuring the paper comes up about 15cms high.
• Now take the light risen dough out of the bowl and place it on a floured worktop and knead it for just a minute then push it out with your fingertips to spread the dough until it’s just a couple of centimetres thin. Now scatter over the dried cranberries, raisins and the candied peel. Fold in the edges and make sure the dried fruit is nicely distributed, then turn the dough over so that the smooth side is on top.
• Shape it into a round that’ll fit into the prepared tin or saucepan, tucking in the edges with your hands then place the dough, smooth side up, into the tin or saucepan.
• Scatter the almonds and sugar (if using) over the top and press them down to make sure they don’t fall off the dough. Cover with cling film and place again in a warm part of the kitchen and allow to prove (rise) for another 2-2 and a half hours (or even 3 hours!) until doubled in size again.
• While it’s rising, preheat the oven to 180 °C, Fan 160 °C, 350 °F, Gas mark 4. Place the risen dough without the cling film onto a shelf in the lower part of the oven and bake for 1 hour (cover it with parchment paper after 45 minutes if it’s browning too much) then take out of the tin or saucepan, it’s ok if the parchment paper is still attached to the panettone, and bake for another 5-10 minutes until it sounds hollow when you gently tap it on its base. Place on a rack to cool.

I like to keep this still in it’s parchment paper covering in a covered box until ready to serve.

NOTE:

If using fresh yeast for this recipe, use 28g.  If using dried yeast, use 14g. For both these types of yeast (but not the very fine Easy Bake

yeast) you need to place them in the warm milk, water and the agave syrup, and let sit for 5 minutes before proceeding with the recipe.

TIP:

When making a yeast leavened bread, the liquid must not get hotter than lukewarm or the yeast will be killed.