Panettone, ricotta and peach cake
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Serves
8
| Cake |
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1 900 gm
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panettone
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600 gm
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fresh ricotta
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50 gm
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bitter dark chocolate, coarsely chopped
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50 gm
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glacé orange, finely chopped
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50 gm
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blanched almonds, roasted and coarsely chopped
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1 tbsp
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icing sugar, plus extra for dusting
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2 tbsp
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Grand Marnier
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4
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peaches, halved, stoned and cut into thin wedges
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1
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Using a serrated knife, cut top off panettone to make a neat cylinder shape, then trim crust from cylinder and cut widthways into four 1cm-thick slices. Reserve trimmed panettone for another use.
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2
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Push ricotta through a fine sieve into a bowl, then add chocolate, glacé orange, almonds, icing sugar and half the liqueur and combine well. Spread 1/3 cup ricotta mixture over bottom slice of panettone, press another slice over the top, then repeat spreading and layering, finishing with a layer of ricotta. Combine peaches with remaining liqueur, then top panettone with one-third of the peaches. Serve cake cut into wedges, with remaining sliced peaches passed separately. Cake is best served on day of making.
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Drink Suggestion 2000 Deutz Marlborough Blanc de Blanc.
RECIPE Christine Osmond
PHOTOGRAPHY Ben Dearnley
STYLING Kristen Anderson