Name: Panettone, ricotta and peach cake
Yield: 8
Ingredients: 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

Ingredients

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

Main

1.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.

2.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.