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Orange frosted panettone cake

Orange frosted panettone cake

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

If you’ve been given a panettone over
Christmas but you’re not sure what to do
with it, try this superfast,
special stacked cake

Nutrition: per serving
low insalt0.48g


  • 500g boxed fruity panettone (or try a chocolate version)
  • 500g tub mascarpone
  • zest 1 orange
  • 2 tbsp caster sugar
  • silver balls , to decorate (optional)

For the syrup

  • juice 2 oranges , zest of 1
  • 2 tbsp caster sugar
  • 1 tbsp Grand Marnier


  • 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.

Recipe from Good Food magazine, January 2009

Goes well with


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A star rating of 4.2 out of 5.5 ratings

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