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Certosino
Certosino
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Prep Time:
40 minutes
Cook Time:
70 minutes
Total Time:
110 minutes
Indulge in a festive Italian Christmas cake bursting with nuts, fruit, and rich dark chocolate.
Ingredients:
  • 375g (2 1/2 cups) plain flour
  • 125g (1 1/4 cups) Dutch cocoa (see top tips)
  • 0.63 gm bicarbonate of soda
  • 2.50 gm ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp freshly ground black pepper
  • 0.63 gm ground nutmeg
  • 250g assorted glace fruit (peaches, apricots, pears, figs, cherries - see top tips), finely chopped
  • 75g dark chocolate (70% cocoa solids), finely chopped
  • 1 lemon, zested
  • 1 orange, zested
  • 220g (1 1/3 cups) blanched almonds, roasted, roughly chopped
  • 50g (1/3 cup) pine nuts, roasted
  • 80ml (1/3 cup) red wine
  • 110g (1/2 cup) caster sugar
  • 60g unsalted butter, chopped
  • 530g (1 1/2 cups) honey
  • 350g assorted glace fruit (peaches, apricots, pears, figs, cherries, clementines - see top tips)
  • Candied cedro (citron - see top tips), thinly shaved lengthwise (optional), to serve
Instructions:
  • Preheat your oven to 160°C. Lightly grease a 24cm springform pan, and line it with baking paper. In a large bowl, sift together flour, cocoa, bicarbonate of soda, and spices. Add glace fruit, chocolate, citrus zests, and nuts. Mix everything together by rubbing the chopped ingredients through the dry mixture using your hands until evenly distributed.
  • In a small saucepan, combine wine, sugar, butter, and 440g (1 1/4 cups) honey. Stir over low-medium heat for 5 minutes until sugar dissolves and butter melts. Take off the heat and let the mixture cool for 10 minutes.
  • Create a well in the flour mixture, pour in the honey mixture, and mix thoroughly. Transfer the batter to the pan and use an offset spatula to evenly smooth the top. Cut assorted glace fruit into large pieces and decorate the cake with them.
  • Bake for 1 hour or until a skewer inserted into the center comes out almost clean, with a slightly sticky middle. Cool in the pan for 10 minutes.
  • In a small saucepan, gently heat the remaining 90g (1/4 cup) honey until it simmers. Pour the warm honey over the cake in the pan and let it cool completely.
  • Plate the dish and garnish with cedro, if desired.

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