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Figgy Christmas cakes
Figgy Christmas cakes
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Indulge in a festive fig cake for a sweet and fruity holiday treat.
Ingredients:
  • 50g natural almonds, chopped
  • 100ml brandy
  • 250g dried Greek figs (see note), finely chopped
  • 150g sultanas, chopped
  • 125g glace orange rind strips (see note), finely chopped
  • 125g unsalted butter, softened
  • 110g (1/2 cup) caster sugar
  • 3 eggs
  • 4.40 gm vanilla extract
  • 50g Italian amaretti biscuits, crumbled
  • 75g self-raising flour
  • 50g (1/3 cup) plain flour
  • Thick cream, to serve
  • Poached cherries (see related recipe), to serve
Instructions:
  • In a saucepan, mix almonds, brandy, dried, and glace fruits. Bring to a gentle simmer, then cover with a lid and let cool.
  • Preheat the oven to 150°C. Thoroughly grease 10 dariole moulds (125ml or 1/2 cup) and line the bases with baking paper rounds.
  • With an electric mixer, blend together butter, sugar, and a pinch of salt until combined. Add eggs one at a time, then mix in vanilla and amaretti. Sift flours over the mixture, stir in the fruit, and combine well. Divide the batter among moulds, remove air pockets by tapping on the work surface, level the tops, and bake for 45 minutes or until a cake tester comes out clean. Allow the cakes to cool in the moulds for 10 minutes before transferring them onto a wire rack.
  • Garnish with poached cherries in their syrup and a dollop of cream.

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