For some peo­ple, it’s not Christ­mas with­out a cake. This ver­sion has all the dried fruits you could want, plus a tangy twist.

Sunday Star-Times - Sunday Magazine - - FOOD, SAM MANNERING -

I’m us­ing ri­cotta a lot in my bak­ing these days – I love the creami­ness and gen­tle tang it lends. With warm­ing spices and rum, sweet dried fruit and tex­tu­ral al­monds, this cake is a modern take on a tra­di­tional fruit cake. It’s quite dense, but beau­ti­fully moist.

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