Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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 withicing sugar
Swap layers: To twist this easy Italian-inspired dessert, replace panettone with bought fruitcake or unfilled sponge cake from the bakery at Coles.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute brandy for extra orange juice for an alcohol-free
Peach, raspberry and spiced ricotta panettone cake
Serves1515
Cook time30 mins30 minutes
Prep time30 mins30 minutes, + cooling & overnight chilling time
+ cooling & overnight chilling time
Ingredients
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
Spiced ricotta
1kg firm ricotta (from the deli)
1/3 cup (55g) icing sugar
1 orange, rind finely grated, juiced
1 tbs brandy
1 tsp ground cinnamon
Candied almonds
1/2 cup (70g) Coles Slivered Almonds
2 1/2 tbs icing sugar mixture
Description
This deliciously fruity panettone cake serves 15, making it the perfect entertaining dessert when you’re cooking for a crowd.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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 withicing sugar
Swap layers: To twist this easy Italian-inspired dessert, replace panettone with bought fruitcake or unfilled sponge cake from the bakery at Coles.
