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  • also suitable as a breadmaking tin
  • the classic shape of the cake tin for cakes such as muffins, cakes, fruitcake and banana bread
  • easier cake removal thanks to non-stick coating XYNFLON
  • the coating is suitable for baking both sweet and savoury cakes
  • the exceptional thickness of the steel ensures long-lasting use and no deformation
  • very easy to clean by hand

- high-temperature carbon steel
- non-stick coating XYNFLON

Designed in Italy!
VITTERO Sp. z o.o. ul. Elektronowa 2,
03-219 Warsaw, Poland

Please direct any questions or comments to:
[email protected]

Optimum operating temperature 180°C - 220°C,
maximum permissible temperature 220°C


Recommendations for use:

  • Designed for use in gas and electric ovens.
  • Do not use in dishwashers or microwaves.
  • Do not use sharp objects that could damage the surface.
  • Grease the inner surface before use.
  • Wash and dry after use.
  • Avoid sudden changes in temperature.


In our forms, everything succeeds. Check out the delicious recipes and enjoy successful baked goods. Share your passion for baking with your loved ones - offer them delicious baked goods. Enjoy!
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Fruit bread (gluten-free, vegan)



  • 400 g dried fruit ( mine: 100 g apricots, 100 g seedless dates, 100 g cranberries, 50 g sultanas and 50 g figs)
  • 100 g nuts (hazelnuts, walnuts, pecans)
  • 400 ml of juice, e.g. apple or orange juice
  • 250 g gluten-free whole-wheat flour
  • 100 g ground almonds
  • zest grated from one orange
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 2 teaspoons of honey


  1. Chop the dried fruit not too finely (you want them to be visible in the dough). Place in a bowl, pour in the juice and leave for 20-30 minutes.
  2. Chop the nuts rather coarsely too and then roast them in a dry pan until they start to smell fragrant. Leave to cool.
  3. Mix flour, almonds, grated orange zest, cinnamon and baking powder in a bowl. Add the nuts, soaked fruit together with the juice and honey. Mix thoroughly with a spatula.
  4. Spoon the dough into a buttered and floured gluten-free fruitcake pan or one lined with baking paper. Spread the dough out evenly.
  5. Bake in a preheated oven at 180°C for approx. 45 minutes (until a 'dry stick').
  6. Sprinkle the cake with icing sugar (optional) and leave to cool. 
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