Summer panettone cake

summer panettone cake

Serves 10

  • 1 vanilla pod

  • 900 ml double cream

  • zest of 1 lemon

  • 4 tablespoons golden caster sugar

  • 100 g flaked almonds

  • 1 kg panettone

  • 4 tablespoons vin santo or sherry

  • 2 tablespoons elderflower cordial

  • 2 punnets strawberries, hulled and sliced

  • 1 punnet raspberries

  • 100 g good-quality dark chocolate (70% cocoa solids)

Halve the vanilla pod and scrape the seeds into a bowl. Add the cream, lemon zest and the sugar, then whisk. Don't overwhip the cream, though - stop when it forms nice thick peaks, and slightly hangs off the whisk.



Lightly toast the flaked almonds in a dry frying pan until golden brown. Let them cool then scrunch them up with your hands so they are quite fine.



Peel the paper off the panettone and turn it onto its side. Slice off 3 rounds about 2cm (¾in) thick. Rotate the sponge to help keep the slices even. Wrap up the rest of the panettone and put it away.



Lie a slice on a plate and drizzle over roughly 2 tablespoons of vin santo and a tablespoon of elderflower cordial. Spoon a generous dollop of the whipped cream onto the slice and smear it all over using a palette knife. Arrange half of the strawberry slices on top of the cream. Place another slice on top and do another layer exactly like the first one. Finally, place your third slice on top. Spoon the remaining cream over and smooth it gently over the top and sides of the cake. Pat the top with the knife to create little peaks.



Take the crushed nuts in your hand and sprinkle or gently press against the side of the cake so they stick to the cream. Do this the whole way round the cake – and don't worry about it being too perfect! Place the raspberries on the top and around the bottom of the cake.



To finish it off, take the bar of chocolate, place it on a chopping board, flat side up. Very carefully pull a chef's knife along the length of the chocolate to create little chocolate curls, or just grate the chocolate and sprinkle over the top of the cake. Either serve right away or put in the fridge until later. Gorgeous.

Nutritional Information

Summer panettone cake

With loads of cream and fresh fruit

0 foodies cooked this
Just a few smart little tricks will turn any shop-bought panettone into an absolute show-stealer
Serves 10
30m
Not too tricky
Method

Panettone is a brioche-type bread from Italy. It comes in loads of different sizes - I've used a large one here but you could easily adapt the ingredients to make a smaller cake. Cakes don't come much simpler than this one and the nice thing is that, even if it's assembled roughly and things aren't exact, it will still look cute. You'll probably have a bit of panettone left over so keep in mind that it's brilliant torn up for a layer in trifle or eaten toasted for breakfast.

Halve the vanilla pod and scrape the seeds into a bowl. Add the cream, lemon zest and the sugar, then whisk. Don't overwhip the cream, though - stop when it forms nice thick peaks, and slightly hangs off the whisk.

Lightly toast the flaked almonds in a dry frying pan until golden brown. Let them cool then scrunch them up with your hands so they are quite fine.

Peel the paper off the panettone and turn it onto its side. Slice off 3 rounds about 2cm (¾in) thick. Rotate the sponge to help keep the slices even. Wrap up the rest of the panettone and put it away.

Lie a slice on a plate and drizzle over roughly 2 tablespoons of vin santo and a tablespoon of elderflower cordial. Spoon a generous dollop of the whipped cream onto the slice and smear it all over using a palette knife. Arrange half of the strawberry slices on top of the cream. Place another slice on top and do another layer exactly like the first one. Finally, place your third slice on top. Spoon the remaining cream over and smooth it gently over the top and sides of the cake. Pat the top with the knife to create little peaks.

Take the crushed nuts in your hand and sprinkle or gently press against the side of the cake so they stick to the cream. Do this the whole way round the cake – and don't worry about it being too perfect! Place the raspberries on the top and around the bottom of the cake.

To finish it off, take the bar of chocolate, place it on a chopping board, flat side up. Very carefully pull a chef's knife along the length of the chocolate to create little chocolate curls, or just grate the chocolate and sprinkle over the top of the cake. Either serve right away or put in the fridge until later. Gorgeous.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 900 45%
  • Carbs 71.5g 28%
  • Sugar 28.9g 32%
  • Fat 62.5g 89%
  • Saturates 35.9g 179%
  • Protein 14.2g 32%
Of an adult's reference intake

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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