Pandoro is a sweet Italian bread, very similar to Panettone. It means “bread of gold” in Italian, and it hails from the city of Verona. This is a really fun, festive way to dress up the classic Christmas cake for the holidays, and it’s so easy. Whip up a simple mascarpone whipped cream, an orange honey syrup to glaze each layer, and decorate it to your heart’s content!
Almond Orange Pandoro Christmas Cake
- 1 Pandoro cake, horizontally cut into 5 tiers
For The Mascarpone Whipped Cream:
- 8 oz mascarpone
- 1 cup powdered sugar
- 1 ½ cups heavy cream
- 1 teaspoon orange zest, from one orange
- ¼ teaspoon almond extract
- 1/8 teaspoon salt
For The Orange Syrup:
- 3 tablespoons fresh orange juice, from one orange
- 1 tablespoon honey
For The Decorations:
- Decorations of choice: pomegranate seeds, pistachios, candies, sprinkles
- Powdered sugar, for dusting
- Prepare the pandoro cake by carefully cutting it horizontally with a serrated knife into 5 separate tiers. Set aside.
- In a large bowl, combine the mascarpone, powdered sugar, heavy cream, orange zest, almond extract and salt. With an electric mixer or by hand, whip until the mixture forms stiff peaks. Do not overmix, as it can curdle. Set aside.
- In a small bowl, combine fresh orange juice (from the orange the zest came from) and 1 tablespoon of honey. Mix until the honey has dissolved.
- Place the bottom piece of the pandoro on a serving plate. Using a pastry brush or a spoon, dab some of the orange syrup onto the bottom layer. Spread some of the mascarpone whipped cream over the cake. Place the next slice of pandoro on top, turning it slightly so the ridges of the cake do not match up with the below layer(this creates the Christmas Tree effect). Repeat with the orange syrup and mascarpone whipped cream on all layers until you get to the top layer. Decoratively top the cake with any leftover whipped cream.
- Decorate the cake with pomegranate seeds, sprinkles, candies, et cetera. Finish the cake by dusting with powdered sugar through a mesh strainer.