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Orange Frosted Panettone Cake

GoodFood Magazine contributor Jane Hornby says, “If you’ve been given a panettone over Christmas but you’re not sure what to do with it, here’s a fresh idea.” Much as we love panettone simply toasted and buttered, we were persuaded to give this recipe a go — and are ever so pleased we did! Oh so scrummy, and outlandishly simple to pull together to boot, this cake is worthy of running right out to buy a panettone if you were not given one.

A further suggestion by GoodFood is that if you (or someone you lovingly feed) are not a dried fruit fan, this recipe may be made up using a chocolate panettone instead. That sounds to us like a happy suggestion indeed!

Orange Frosted Panettone Cake

16 oz. boxed fruity panettone
16 oz. mascarpone
Zest 1 orange
2 tbs. caster (superfine white) sugar

For the drizzle:

Juice of 2 oranges, zest of 1
2 tbs. caster (superfine white) sugar
1 tbs. Grand Marnier

Make the drizzle first. Gently heat all the ingredients together over medium heat until the sugar dissolves. Once the mixture comes to a boil, let it bubble away vigorously for just a minute or two, then leave to cool.

Meanwhile, trim the rounded cap 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.

Stack up the slices, drizzling a little of the orange mixture over each piece as you go, and using about 2 tbs. of the mascarpone to sandwich each layer together. Once you’ve finished stacking, cover with the rest of the mascarpone. Serve straightaway, or store in the refrigerator, letting the cake come to room temperature before serving.

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