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Panettone cake with orange frosting

Orange frosted panettone cake

Panettone cake with orange frosting

Name: Panettone cake with orange frosting
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 8
Cuisine: Italian
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

Jane Hornby

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Serves 8

Easy

Prep: 10 mins

Cook: 2 mins

A star rating of 4.2 out of 5.5 ratingsRate

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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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Christmas pud cupcakes

A star rating of 3.5 out of 5.24 ratings

Ingredients

Nutrition

Units:

MetricUS

500g boxed fruity panettone

(or try a chocolate version)
500g tub mascarpone
zest 1 orange
2 tbsp caster sugar
silver balls

to decorate (optional)

For the syrup

juice 2 oranges

zest of 1
2 tbsp caster sugar
1 tbsp Grand Marnier

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Nutrition: per serving

kcal560
fat39g
saturates22g
carbs48g
sugars34g
fibre0g
protein6g
salt0.48g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, January 2009

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A star rating of 4.2 out of 5.5 ratings

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