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Italian chocolate Christmas cake

 

• 200g soft unsalted butter, plus extra for greasing
• 100g light soft brown sugar
• 100g dark soft brown sugar
• 4 large eggs
• 100g self-raising flour
• 75g ground almonds
• 25g cocoa powder
• ½ tsp baking powder
• 200g sultanas
• 50g cut mixed peel
• 50g blanched hazelnuts, roughly chopped
• 50g blanched almonds, roughly chopped
• 50g pistachios, roughly chopped
• 100g dark chocolate, roughly chopped
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• 1 tsp ground ginger
• ¼ tsp ground nutmeg
• ½ tsp fine sea salt
• ½ tsp ground black pepper
• zest and juice of 1 large orange
• 1 tsp vanilla extra

The cake will keep, well-wrapped and in an airtight container, for up to 1 month.

1.   Preheat the oven to 160°C, fan 140°C, gas 3. Grease and line the base and sides of a 20cm springform tin. Beat the butter and sugars together in a stand mixer with the ‘K’ attachment (or with an electric whisk) until well combined and fluffy abour 5 minutes. Add the eggs, one at a time, mixing between each, (if the batter starts to split add 1 tablespoon flour) then on a slow setting fold in the flour, ground almonds, cocoa and baking powder.

2.   Add all the remaining ingredients, and using a spatula or wooden spoon, mix everything together. Scrape into the prepared tin, level the top, and bake for 1 hour 30-35 minutes or until a skewer inserted into the middle comes out clean. (Be careful not to hit the pockets of melted chocolate as this will look like raw cake batter, go in again if you’re unsure.)

https://www.sainsburysmagazine.co.uk/