Panettone with coffee ice cream
Prep
45m
Cook
1h
30m
serves
6
Panettone with coffee ice cream
Ingredients (14)
- 2 eggs
- 1 cup (220g) caster sugar
- 110g unsalted butter, melted and cooled
- 1 tsp finely grated lemon rind
- 1 tsp finely grated orange rind
- 1tsp vanilla extract
- 3 cups (450g) plain flour
- 2 tsp baking powder
- 1 cup (250ml) buttermilk
- 2 cups (260g) slivered almonds
- 2 cups sultanas
- 3 cups (420g) chopped mixed dried fruits
- 1 small tub (200ml) coffee ice-cream, softened
- Icing sugar, to dust
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat the oven to 160°C. Grease a 20cm springform cake pan and line base with greased baking paper.
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2.In a large bowl, beat eggs and sugar with electric beaters for about 5 minutes until thick and pale. Beat in melted butter grated rinds and vanilla. In a small bowl, mix flour, baking powder and 2 teaspoons salt, then beat egg mixture a little at a time, alternating with buttermilk. Stir in almonds, sultanas and dried fruit. Pour batter into the pan and place on a baking sheet. Bake for 1-1 1/2 hours until a skewer inserted into the centre comes out clean. Cover loosely with foil if it starts to brown too much. Cool in pan for 10 minutes, then transfer to a rack to cool completely.
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3.When cool, turn panettone upside down, slice off the bottom and set aside. Scoop out the insides of the panettone and place in a bowl with ice cream. Mash together then transfer mixture back into the hallowed-out panettone and replace the base. Invert onto a tray and freeze for a maximum of 30 minutes.
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4.Slice panettone into wedges, dust with icing sugar and serve immediately.
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