adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spiced chocolate & dried fig Christmas cake
0 Likes
Indulgent Christmas cake with hazelnuts, figs, chocolate, citrus zest, and warm spices. Easy to make, impossible to resist.
Ingredients:
  • 4 oranges
  • 50 ml vegetable oil
  • 50 ml whisky or brandy
  • 150 g clear runny honey
  • 2 large free-range eggs
  • 260 g self-raising flour
  • 200 g dark brown sugar
  • 50 g ground hazelnuts or almonds
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground star anise
  • 2 tablespoons quality cocoa powder
  • 100 g quality dark chocolate (70%)
  • 300 g dried figs
  • 120 g hazelnuts
  • 50 g crystalised ginger
  • 25 ml clear runny honey
  • 50 g caster sugar
  • 25 ml whisky or brandy
  • 1 orange
  • 1 tablespoon orange blossom water
  • 125 g quality dark chocolate (70%)
  • 75 g unsalted butter (at room temperature) plus extra for greasing
Instructions:
  • - Preheat the oven to 180ºC/350ºF/gas 4. - In a large bowl, grate the zest of two oranges, then squeeze in the juice of all four oranges (about 150ml). Add oil, brandy, and honey. - In a mug, beat the eggs with a fork, then add to the bowl. - In a separate large bowl, sift the flour, then add sugar, nuts, spices, cocoa powder, and a pinch of sea salt. - Chop the chocolate, halve the dried figs, and roughly chop the hazelnuts. Dice the crystallized ginger and add them all to the bowl of dry ingredients. - Pour the wet mixture over the dry ingredients and fold until well combined (do not overwork). - Transfer the mixture to a buttered tin and bake in the center of the oven for 25 minutes. Rotate the tin and bake for an additional 10 to 15 minutes until firm. - Remove from the oven and allow to cool in the tin for 15 to 30 minutes before flipping to release. - For the chocolate glaze, in a pan, combine honey, sugar, whiskey or brandy, half of the orange juice, orange blossom water, and cold water. Boil for 1 minute, then let it rest for 3 minutes. - Finely chop the chocolate and dice the butter. Add the chocolate to the pan and whisk until melted. Gradually add in the butter until melted and shiny. - Allow the glaze to cool slightly before drizzling over the cake to serve.

Similar Recipes