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!
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
✿ 8-10 white-chocolate truffles ✿ edible gold glitter (we used Jewel Bronze Sand rainbow Dust Glitter from amazon.co.uk)
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.