Panettone, ricotta and peach cake
Australian Gourmet Traveller fast recipe for an Italian style panettone, ricotta and peach cake
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Cooking tools:
- Bread knife
- Fine-mesh sieve
- Offset spatula
- Measuring cup
- Cutting board
- Chef's knife
- Mixing bowl
- Spoon
- Plate
Ingredients
- 1 900 gm panettone
- 600 gm fresh ricotta
- 50 gm bitter dark chocolate, coarsely chopped
- 50 gm glacé orange, finely chopped
- 50 gm blanched almonds, roasted and coarsely chopped
- 1 tbsp icing sugar, plus extra for dusting
- 2 tbsp Grand Marnier
- 4 peaches, halved, stoned and cut into thin wedges
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