Panettone, ricotta and peach cake

AT A GLANCE

  • Serves 8 people

  • 1 900 gm panettone
  • 600 gm fresh ricotta
  • 50 gm bitter dark chocolate, coarsely chopped
  • 50 gm glacé orange, finely chopped
  • 50 gm blanched almonds, roasted and coarsely chopped
  • 1 tbsp icing sugar, plus extra for dusting
  • 2 tbsp Grand Marnier
  • 4 peaches, halved, stoned and cut into thin wedges
01   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.
02   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.

Topics:

FAST, PEACHES, AUTUMN, ALMONDS, ITALIAN, GRAND MARNIER, PANETTONE, ORANGES, DESSERT, CHOCOLATE, RICOTTA

Recipe:

CHRISTINE OSMOND

Photography:

BEN DEARNLEY

Styling:

KRISTEN ANDERSON

Drinking Suggestion:

2000 DEUTZ MARLBOROUGH BLANC DE BLANC.

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