Christmas pud cupcakes
Cupcakes are all the rage, and this festive version are super cute and contemporary
Panettone cake with orange frosting
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 500g boxed fruity panettone(or try a chocolate version)
- 500g tub mascarpone
- zest 1 orange
- 2 tbsp caster sugar
- silver ballsto decorate (optional)
For the syrup
- juice 2 orangeszest of 1
- 2 tbsp caster sugar
- 1 tbsp Grand Marnier
Nutrition: per serving
- kcal560
- fat39g
- saturates22g
- carbs48g
- sugars34g
- fibre0g
- protein6g
- salt0.48glow
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.
