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Orange frosted panettone cake

If you’ve been given a panettone over Christmas but you’re not sure what to do with it, try this superfast, special stacked cake

  • Prep: 10 mins
    Cook: 2 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 560
  • Carbohydrates 48
  • Saturated Fat 22
  • Sugar 34
  • Protein 6
  • Fat 39
  • Fibre 0
  • Salt 0.48

Nutrition per serving

  • Calories 560
  • Carbohydrates 48
  • Saturated Fat 22
  • Sugar 34
  • Protein 6
  • Fat 39
  • Fibre 0
  • Salt 0.48

Ingredients

  • 500g boxed fruity panettone (or try a chocolate version)
  • 500g tub mascarpone
  • zest 1 orange
  • 2 tbsp caster sugar
  • silver balls, to decorate (optional)
  • juice 2 oranges, zest of 1
  • 2 tbsp caster sugar
  • 1 tbsp Grand Marnier

Method

  1. Make the syrup first. Gently heat all the ingredients together until the sugar dissolves, then boil for 1 min or until just thickened. Leave to cool.

  2. Meanwhile, trim the rounded top off the panettone (this is cook’s perks for later!), then cut the rest into 4 horizontal slices using a serrated knife. Beat the mascarpone, orange zest and caster sugar together.

  3. Stack up the slices, drizzling a little of the orange syrup over each piece as you go, and using about 2 tbsp of the mascarpone to sandwich each layer together. Once you’ve finished stacking, cover with the rest of the mascarpone in swirls and whirls – a palette knife is the best tool for the job. Scatter with a few silver balls if you like, then serve straight away, or chill for up to 2 hrs, then scatter with the balls at the last minute.

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