Drunken Panettone

For the panettone

• Whisk together the eggs, egg yolks, and vanilla extract in a large mixing bowl until combined.
• In a separate bowl, beat together the butter and the caster sugar (save for 1 tbsp) using an electric hand-held whisk until light and fluffy, about 4 minutes.
• Add the beaten egg mixture very gradually to the creamed butter and sugar, beating constantly.
• Heat the milk gently in a saucepan until tepid, then crumble the yeast on top and add the reserved 1 tbsp caster sugar. Remove from the heat and allow the yeast to activate and froth up, about 5-10 minutes.
• Sift together the flour mix, xanthan gum, salt, and ground nutmeg in a large mixing bowl.
• Make a well in the centre of the flour mixture and pour the milk and yeast mixture into it. Add the citrus zest.
• Work into a dough in the bowl, then fold in the butter and egg mixture until smooth. Knead the dough on a floured surface for 8-10 minutes until you have a smooth, elastic dough.
• Shape into a ball then transfer to a lightly floured mixing bowl and cover with a loose piece of clingfilm.
• Leave to rise in a warm place until doubled in size, about 1.5 hours.
• Turn the dough out onto a floured surface and knead for 2 minutes.
• Gently knead the raisins and sultanas into the dough until evenly distributed. 9 Place in a 20 cm | 8" springform cake tin lined with a panettone paper case, if available.
• Cover loosely with clingfilm and leave to prove for 2 hours in a warm place.
• Preheat the oven to 200°C (180° fan) | 400F | gas 6. 11 Once risen, wrap the outside of the cake tin with aluminium foil so that it comes about 10 cm | 4" above the rim of tin.
• Tie securely with string, then transfer the dough to the oven.
• Reduce the temperature to 180°C | 350F | gas 4 after 15 minutes and bake for a further 30 minutes.
• Remove from the oven once a cake tester comes out clean from its centre. Leave the panettone to cool in the tin before attempting to turn out.

To decorate

• Once turned out, melt the chocolate in a heatproof bowl set over a half-filled saucepan of simmering water.
• When ready, remove from the heat and let cool until slightly thickened, about 5 minutes.
• Pour over the top of the panettone, spreading it carefully all over to the edges.
• Sprinkle with the crushed amaretti biscuits and leave to set before slicing and serving.