This recipe is a family favourite and a take on my Nonno’s famous Italian Panettone. Famous, as he doesn’t bake much (that’s usually Nonna’s domain) but nobody (yes NOT even Nonna herself) beats his version of this cake. We've tweaked a little bit with the recipe here (via the use of spelt/ wholegrain flours and unrefined cane sugar), but it still retains most of its charm and tastes just as amazing! In fact, the only difference really is the darker colour (thanks to the caramelisation of the unrefined rapadura sugar), which I find even more appealing.     I don't... [ READ MORE ]