Jamie Oliver 5 Ingredients Celebration Cake

If you want a festive dessert that’s fast, fresh, and fuss-free, this Jamie Oliver 5 Ingredients Celebration Cake is your answer. Made with layers of soft panettone, creamy ricotta, juicy strawberries, and a swirl of lemon curd, this cake is both show-stopping and unbelievably easy. I made it for a birthday brunch, and it got more compliments than cakes I’ve spent hours on! (inspired by Jamie Oliver)

Ingredients Needed

• 1 × 750g panettone
• 2 × 225g punnets of fresh strawberries
• 500g cold ricotta cheese
• 1 tablespoon runny honey
• 3 heaped tablespoons lemon curd

How To Make Jamie Oliver 5 Ingredients Celebration Cake

1. Step 1: Slice the Panettone
   Unwrap your panettone and cut three thick slices (about 2.5cm each). These will be your cake layers. Set the rest aside—you can toast it later or use for French toast.
2. Step 2: Prep the Strawberry Soak
   Finely grate three strawberries into a bowl, mix with a teaspoon of extra virgin olive oil, and brush the mixture over one side of each panettone slice. Let it soak in for a few minutes to enhance the flavor and moisture.
3. Step 3: Make the Ricotta Filling
   In a food processor, blend the ricotta and honey until smooth and creamy. Spread this mixture over each strawberry-soaked panettone layer. Stir the lemon curd to loosen it, then swirl a spoonful over each ricotta layer.
4. Step 4: Add Fresh Strawberries
   Hull and slice most of the remaining strawberries, saving a few whole for the top. Spread sliced berries generously over the first and second panettone layers.
5. Step 5: Stack and Chill
   Stack the panettone slices into a tall cake. Decorate the top with the remaining whole and sliced strawberries. Chill in the fridge for at least 30 minutes before serving to help everything firm up.

Why I Love This Recipe

This cake feels like a cheat—it’s that simple, yet it looks so impressive. The panettone gives it a light, fluffy texture with built-in sweetness. The creamy ricotta and tart lemon curd keep it balanced, and the strawberries add freshness. It’s perfect for birthdays, brunches, or just because you want something joyful on the table.

Recipe Tips

• Cold ricotta blends best: It gives the filling a smooth, creamy consistency.
• Use even panettone slices: This helps keep the cake level and easy to stack.
• Let the soak settle: Give the grated strawberry mixture a minute to absorb—it adds moisture without sogginess.
• Stir lemon curd first: It loosens up and spreads better across the creamy ricotta.
• Chill before slicing: A short chill firms up the layers, making the cake easier to slice cleanly.

How To Store Leftovers

In the Fridge: Store leftover cake in an airtight container for up to 3 days. Note that the fruit and ricotta may soften the panettone over time, so it’s best eaten fresh or within a day or two.

FREQUENTLY ASKED QUESTIONS

• Can I use another fruit instead of strawberries?
  Absolutely! Raspberries, blueberries, or even sliced peaches work beautifully.
• Is it okay to make this a day in advance?
  Yes—but assemble and chill it just before serving if you want the panettone to stay fluffy.
• What if I can’t find panettone?
  You can use brioche or challah as a substitute—it won’t be quite the same, but still delicious.
• Can I use cream cheese instead of ricotta?
  Yes, just soften it first and blend well with the honey to get that creamy texture.
• Is lemon curd essential?
  It adds a lovely tang, but you could substitute it with orange marmalade or raspberry jam.

Nutrition Facts

• Calories: 464 kcal
• Fat: 18.6g
• Saturated Fat: 11.7g
• Protein: 13g
• Carbohydrates: 60.6g
• Sugars: 32.8g
• Salt: 0.8g
• Fibre: 4.3g

Try More Jamie Oliver 5 Ingredients Recipes:

• 5 Ingredients Lemon Sherbet
• 5 Ingredients Kinda Baklava
• 5 Ingredients Pistachio Panna Cotta
• 5 Ingredients Tahini Rocky Road