Recipe Details
| Title | A-Italian christmas pudding cake |
|
| Author | Nigella Lawson | |
| Portions | 14 | |
| Created | 16th February 2015 08:31 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 84.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Brandy | 6 Tablespoon | |
| Egg, chicken, free range, whole, raw | 2 Medium |  |
| Sugar, caster | 75 Gram | |
| Cheese, Mascarpone | 500 Gram |  |
| Cream, fresh, double | 250 Millilitre | |
| Marsala Secco | 125 Millilitre | |
| Nuts, pistachio, raw | 100 Gram |  |
| Pomegranate | 2 Tablespoon |
Special Dietary Requirements Suitability
 |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 336 |  |
| Protein | 9.16% | |
| Other Carbohydrate | 1.30% | |
| Sugar | 7.46% | |
| Fat Saturated | 71.20% | |
| Fat Unsaturated | 29.70% | |
| Fiber | 3.23% | |
| Sodium | 16.19% | |
| Salt | 16.82% | |
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Recipe Method
1. Using a serrated knife, cut the panettone roughly into 1cm slices, then use about a third of these to line the bottom of a 23cm/9in springform cake tin. 2. Tear off pieces to fit so that there are no gaps: panettone is fabulously soft and mouldable, so this isn t a hard job. Drizzle two tablespoons of the brandy over it so that the panettone lining is dampened.