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Panettone, ricotta and peach cake

You'll need

  • 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

Method

  • 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.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

2000 Deutz Marlborough Blanc de Blanc.

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