Peach, raspberry and spiced ricotta panettone cake
This deliciously fruity panettone cake serves 15, making it the perfect entertaining dessert when you’re cooking for a crowd.
Note: + cooling & overnight chilling time
- 900g panettone, split horizontally into thirds
- 120g butter, softened
- 1/4 cup (55g) caster sugar
- 250g raspberries
- 4 yellow peaches, stoned, sliced
- 4 white peaches, stoned, sliced
PEACH & GINGER JAM
- 1 cup (220g) caster sugar
- 2 peaches, stoned, peeled, coarsely chopped
- 1 orange, juiced
- 1 lime, juiced
- 1 tbs finely grated ginger
- 1kg firm ricotta (from the deli)
- 1/3 cup (55g) icing sugar
- 1 orange, rind finely grated, juiced
- 1 tbs brandy or extra orange juice
- 1 tsp ground cinnamon
- 1/2 cup (70g) Coles Slivered Almonds
- 2 1/2 tbs icing sugar mixture
To make the peach and ginger jam, combine sugar, peach, orange juice, lime juice and ginger in a large saucepan over medium heat. Cook, stirring, for 5 mins or until sugar dissolves. Increase heat to medium-high and bring to a simmer. Cook, stirring occasionally, for 8-10 mins or until the peach is very tender and the mixture is syrupy. Transfer to an airtight container. Place in the fridge to chill.
To make spiced ricotta, line a large sieve with muslin or a clean Chux cloth and place over a large bowl. Spoon ricotta into lined sieve. Loosely cover with plastic wrap and place in the fridge overnight to drain. Discard liquid in bowl. Combine the ricotta, icing sugar, orange rind, juice, brandy or extra orange juice and cinnamon in a food processor and process until smooth. Transfer to a bowl. Place in the fridge to chill.
To make candied almonds, line a baking tray with baking paper. Heat a small non-stick frying pan over medium heat. Add almonds and cook, stirring occasionally, for 4-5 mins or until light golden. Sift over the icing sugar and cook, stirring occasionally, for 1-2 mins or until sugar melts and caramelises. Spoon onto the lined tray. Set aside to cool.
Spread cut sides of panettone with butter and dust with sugar. Heat a large non-stick frying pan over medium heat. Place 1 panettone slice, butter-side down, in the pan and cook for 1-2 mins or until lightly toasted. Transfer to a baking tray. Repeat with remaining panettone slices. Set aside to cool.
Place panettone base on a serving platter. Spread with half the spiced ricotta and top with half the raspberries and combined peach. Drizzle with a little peach and ginger jam and sprinkle with candied almonds. Continue layering with remaining panettone, raspberries, combined peach, spiced ricotta, jam and candied almond, finishing with panettone top. Cut into slices to serve.
Serve with icing sugar
Swap layers: To twist this easy Italian-inspired dessert, replace panettone with bought fruitcake or unfilled sponge cake from the bakery at Coles.