Yeast cake with mascarpone and peach jam

Australian Gourmet Traveller recipe for yeast cake (pandoro) with mascarpone and peach jam.
Yeast cake with mascarpone and peach jam

Yeast cake with mascarpone and peach jam

Chris Chen
1H 30M

I prefer pandoro to Christmas pudding any day. Dusted heavily with icing sugar and placed in the centre of the table to tear pieces from, I like to serve it with prosecco-poached peaches or nectarines and mascarpone. This version is an alternative to my favourite pandoro dessert; grilled, the peaches and jam add to the decadence. This particular yeast cake can be served either as a dessert or as a teacake, and is best eaten on the day that it is made.


Peach jam
Grilled peaches



1.Combine milk, yeast and 1 tbsp caster sugar in a bowl. Set aside until foamy (5-10 minutes). Sift in 50gm flour and stand until foamy (5-10 minutes). In the bowl of a food processor with a dough attachment, sift in remaining flour and pinch of salt. Add butter and remaining sugar and beat until pale. Change attachment to a dough hook, add flour and yeast mixture, egg yolks and cream and process until a smooth dough forms (5-10 minutes). Turn onto a work surface and knead until smooth and elastic (3-5 minutes). Transfer dough to a bowl, cover with plastic wrap and stand in a warm place until doubled in size (1-2 hours).
2.Preheat oven to 200C. Meanwhile, for peach jam, blanch peaches until skins split (10-20 seconds), then refresh. Drain, then peel peaches (discard skin), coarsely chop flesh (discard stones) and place in a saucepan with sugar and cook over medium-high heat, stirring occasionally, until jam consistency is reached and volume has reduced to 375ml (20-30 minutes). Set aside to cool.
3.Knock back dough and roll out to a 65cm-long log shape. Twist log, bring ends together and knot to seal. Transfer to a baking paper-lined oven tray, bake for 15 minutes, then reduce heat to 170C. Brush cake with eggwash, scatter with extra caster sugar and bake until cooked through and golden (30-35 minutes).
4.For grilled peaches, preheat a grill to high. Place peach halves, cut-side up, on an oven tray and scatter with sugar. Grill until golden and bubbling (5-10 minutes). Serve cake warm, dusted with icing sugar, topped with grilled peaches, and with peach jam and mascarpone to the side.

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