Choco­late-glazed, brandy-laced fruit & al­mond cake

Rich and boozy, this grown-up cake makes the per­fect in­dul­gent pud­ding for those who’ve left enough room!

Woman's Weekly (UK) - - Cookery -

ServeS: 20 ✿ 100g (3½oz) dried figs, chopped

✿ 100g (3½oz) prunes, chopped

✿ 5tbsp brandy

✿ 200g (7oz) Man­del­massa (Swedish al­mond paste) or marzi­pan

✿ 175g (6oz) but­ter, at room tem­per­a­ture

✿ 150g (5oz) light mus­co­v­ado sugar

✿ 1tsp vanilla-bean paste ✿ 3tbsp runny honey

✿ Finely grated zest of 1 le­mon

✿ 1tbsp corn­flour

✿ 5 large eggs

✿ 175g (6oz) self-rais­ing flour

✿ 30g (1oz) can­died peel, chopped

For the sugar syrup:

✿ 30g (1oz) golden caster sugar

✿ 4tbsp brandy

For the glaze:

✿ 200g (7oz) dark choco­late, bro­ken into squares

✿ 3tbsp veg­etable oil

To fin­ish:

✿ 8-10 white-choco­late truf­fles ✿ edi­ble gold glit­ter (we used Jewel Bronze Sand rain­bow Dust Glit­ter from ama­

You will need:

✿ Bundt tins, but­tered and floured (for sizes, see Cook’s tip) 1 Put the figs, prunes and brandy in a clean jam jar. Seal and leave to mac­er­ate for 2 days.

2 Heat the oven to 180C/

Gas 4. Put the al­mond paste or marzi­pan in a bowl and mi­crowave on Medium to soften, but not warm, then put into the bowl of a stand mixer. 3 Add the but­ter and sugar and mix un­til pale and creamy. Add the vanilla-bean paste, honey, le­mon zest and corn­flour, and mix again. 4 Grad­u­ally beat in the eggs, then sift over the flour.

Tip in the can­died peel and the brandy-steeped figs and prunes. Fold to­gether un­til well com­bined.

5 Spoon mix into bundt tins. Bake un­til a skewer in­serted in the cen­tre comes out clean – about 35 mins for the 600ml (1pt) bundts or 1 hr 15 mins for the 2.3ltr (4pt) bundt. Con­tinue cook­ing as needed un­til a skewer comes out clean.

6 Cool in the tins for 10 mins, then up­turn on to a cool­ing rack on a cling­film-lined tray. 7 For the sugar syrup: Put the sugar and brandy into a heat­proof jug and mi­crowave on High for 30 secs. Brush over the warm cake.

8 To make the glaze: Put the choco­late in a bowl with the oil, over a pan of sim­mer­ing wa­ter. When the choco­late has melted, stir to com­bine well.

9 Put the bundt on a cake board, rested on a cool­ing rack over a tray. Care­fully pour choco­late glaze over, al­low­ing it to drip down the sides. Store in an air­tight con­tainer. It will keep for up to 3 weeks in a cool place. When ready to serve, top with a pile of white-choco­late truf­fles and sprin­kle edi­ble glit­ter over the top and sides of the cake.

NB: If you’re mak­ing this ahead of time, at the end of step 7, cool, then wrap in cling­film and store in an air­tight con­tainer or freeze. De­frost (if frozen) and com­plete the recipe later.

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