Italian Christmas Pudding Cake

AuthorBobCategoryDifficultyIntermediate

It just keeps getting better. This, trust me, is an indulgence you simply cannot do without. It bears absolutely no comparison to a Christmas pudding but as al alternative, it wins hands down! It is a delightful Italian Christmas dessert, light & fluffy & has the appearance of something aristocratic with all the scrumptious flavours of Christmas all rolled into one. A favourite of mine from Nigella Lawson.

Italian christmas Pudding Cake

Yields1 Serving
Prep Time30 mins

 625 g Panettone
 90 ml Kahula Liqueur
 2 Eggs
 75 g Caster Sugar
 500 g Mascarpone
 250 ml Double Cream
 125 ml Marsala or Sweet Sherry
 75 g Glace Cherries
 125 g Chocolate Chips
 100 g Pistachio Nuts
 2 tbsp Pomegranite Seeds

1

To make this cake you need a 22-23cm springform cake tin.

2

Cut the Panettone into 1cm slices & use one third of these to line the bottom of the tin, making sure there are no gaps.

3

Drizzle 2 tbsp of the Kahlua over the Panettone so that it becomes moist.

4

Whisk the eggs & sugar together until frothy. Then slowly whisk in the Mascarpone & double cream, then slowly add the Marsala. Carry on whisking until the mixture is thick & more firm.

5

Remove a good cupful of the mixture & store in the refrigerator until later.

6

Add the place cherries to the mixture followed by 100g of the chocolate chips & 75g of the chopped pistachios & fold in.

7

Use half of this mixture to put on top of the tin lined with Panettone.

8

Now use a further third of the Panettone slices to cover the mixture you have just added, and remember to leave no gaps. Drizzle over a further 2 tbsp of liqueur.

9

Place the remainder of the filling on top of the Panettone & cover with with the remainder of the Panettone slices. Use the final 2 tbsp of liqueur drizzled over this layer.

10

Cover the tin with foil & press down on the cake to make sure that all the layers are well seated. This can then be stored in the refrigerator for a couple of days until needed.

11

Before serving, remove the foil and take the pudding out of the spring form tin. Place on a presentation dish & add the cup of filling you saved to the top surface, levelling as best you can.

12

Scatter the remainder of the nuts & chocolate chips over the top, finally adding the pomegranate seeds.

italian christmas cake

Ingredients

 625 g Panettone
 90 ml Kahula Liqueur
 2 Eggs
 75 g Caster Sugar
 500 g Mascarpone
 250 ml Double Cream
 125 ml Marsala or Sweet Sherry
 75 g Glace Cherries
 125 g Chocolate Chips
 100 g Pistachio Nuts
 2 tbsp Pomegranite Seeds

Directions

1

To make this cake you need a 22-23cm springform cake tin.

2

Cut the Panettone into 1cm slices & use one third of these to line the bottom of the tin, making sure there are no gaps.

3

Drizzle 2 tbsp of the Kahlua over the Panettone so that it becomes moist.

4

Whisk the eggs & sugar together until frothy. Then slowly whisk in the Mascarpone & double cream, then slowly add the Marsala. Carry on whisking until the mixture is thick & more firm.

5

Remove a good cupful of the mixture & store in the refrigerator until later.

6

Add the place cherries to the mixture followed by 100g of the chocolate chips & 75g of the chopped pistachios & fold in.

7

Use half of this mixture to put on top of the tin lined with Panettone.

8

Now use a further third of the Panettone slices to cover the mixture you have just added, and remember to leave no gaps. Drizzle over a further 2 tbsp of liqueur.

9

Place the remainder of the filling on top of the Panettone & cover with with the remainder of the Panettone slices. Use the final 2 tbsp of liqueur drizzled over this layer.

10

Cover the tin with foil & press down on the cake to make sure that all the layers are well seated. This can then be stored in the refrigerator for a couple of days until needed.

11

Before serving, remove the foil and take the pudding out of the spring form tin. Place on a presentation dish & add the cup of filling you saved to the top surface, levelling as best you can.

12

Scatter the remainder of the nuts & chocolate chips over the top, finally adding the pomegranate seeds.

italian christmas cake

Italian Christmas Pudding Cake

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