Pandoro Cake Uk Food
SHERRY, ALMOND & ORANGE PANDORO
This buttery, Italian bread really is the star of Christmas desserts. Try this light, festive dessert with whipped cream and a drizzle of chocolate
Provided by Sophie Godwin - Cookery writer
Categories Dessert
Time 15m
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together the cream, mascarpone, half the sherry, 3/ 4 of the zest and the icing sugar until the mixture is floppy and just holds its shape.
- Cut the pandoro horizontally into five slices. Put the bottom piece on a serving plate or cake stand and drizzle over a little of the remaining sherry. Spoon over a quarter of the cream mixture and top with a handful of the almonds (saving enough for each layer and to decorate the top). Add the next layer of pandoro and continue to sandwich the layers together, rotating each at a different angle so that you create the shape of a Christmas tree.
- Dust with icing sugar, then dot over the gold leaf (if using) along with the remaining almonds and orange zest.
Nutrition Facts : Calories 400 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
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PAUL HOLLYWOOD'S PANDORO - THE GREAT BRITISH BAKE OFF
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Servings 8-10Published Dec 17, 2015Category Cakes
- Grease a 500g Pandoro mould with butter. Place the flour in the bowl of a stand mixer fitted with a dough hook. Add the salt and caster sugar to one side of the bowl and the yeast to the other side.
- Increase the speed on the mixer and mix for 10 minutes. The dough should now be a thicker consistency and adhere to the dough hook. If the dough is dropping from the dough hook, mix for a further 5 minutes or until the correct consistency is achieved.
- Lightly dust a work surface with flour and gently knead the dough. Place the dough in a lightly greased bowl, cover and leave to prove until doubled in size.
- Tip the risen dough onto a lightly floured surface and fold in on itsself a few times to knock out the air. Shape into a ball and place in the prepared tin, gently pressing into the corners.
- Pre-heat the oven to 190°C/170°C fan/375°F/Gas 5. Uncover the Pandoro and bake for 35–40 minutes. Insert a skewer and test to see if the cake is cooked through.
- Leave to cool in the tin for 5 minutes then turn out and cool on a wire rack. Before serving, trim the base so it will sit flat on a serving plate, and slice into thick horizontal slices.
PANDORO RECIPE | PBS FOOD
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- Grease a 500g pandoro mold with butter. Place the flour in the bowl of a stand mixer fitted with a dough hook. Add the salt and caster sugar to one side of the bowl and the yeast to the other side.
- Increase the speed on the mixer and mix for 10 minutes. The dough should now be a thicker consistency and adhere to the dough hook. If the dough is dropping from the dough hook mix for a further 5 minutes or until the correct consistency is achieved.
- Lightly dust a work surface with flour and gently knead the dough. Place the dough in a lightly greased bowl, cover and leave to prove until doubled in size.
- Tip the risen dough onto a lightly floured surface and fold in on its self a few times to knock out the air. Shape into a ball and place in the prepared tin, gently pressing into the corners of the tin.
- Preheat the oven to 350F. Uncover the pandoro and bake for 35 – 40 minutes. Insert a skewer and test to see the cake is cooked through.
- Leave to cool in the tin for 5 minutes then turn out and cool on a wire rack. Before serving, trim the base so it will sit flat on a serving plate and slice into thick horizontal slices.
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