Thursday, December 10, 2020
Wednesday, December 9, 2020
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/
