Panettone, Ricotta and Peach Cake

1 panettone

Orange Curd

600 gm fresh ricotta

50 gm bitter dark chocolate, coarsely chopped

50 gm sliced almonds coarsely chopped

1 tbsp icing sugar, plus extra for dusting

2 tbsp Grand Marnier or another liquer (optional)

4 peaches, halved, stoned and cut into thin wedges

METHOD

Using a serrated knife, cut top off panettone to make a neat cylinder shape, then trim crust from cylinder and cut widthways into four 1cm-thick slices. Reserve trimmed panettone for another use.


Push ricotta through a fine sieve into a bowl, then add almonds, chocolate, icing sugar and half the liqueur and combine well. Spread 1/3 cup ricotta mixture over bottom slice of panettone, Add small dollops of curd and spread in a marbling effect into the ricotta. Press another slice of panettone over the top, then repeat spreading and layering. Finish with a layer of ricotta.


Combine peaches with remaining liqueur, then place on top of the panettone. Dust with icing sugar just before serving. Best served on day of making.

Recipe Inspiration and Image Credit: Gourmet Traveller



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