100 gm raisins
100 gm (about 7) dried figs,
coarsely chopped
125 ml golden rum
375 gm dark chocolate
(58%-60% cocoa solids),
finely chopped
100 gm roasted hazelnuts,
finely chopped
100 gm roasted almonds,
finely chopped
An Italian Christmas cake
SERVES 10-12 // PREP TIME 20 MINS // COOK 50 MINS (PLUS SOAKING, COOLING)
“Every year I make this cake for all those friends of mine who don’t like traditional Christmas
cake,” says Ingram. “Ruth Rogers from The River Café grew up in England although her mother,
who was Italian, used to make this cake every year after she moved from Italy to live in England.
This is one of the many versions I have made at Flour and Stone, but feel free to make it your
own by changing the fruit or nut varieties. Just remember to keep the quantities the same.
It’s also important to note that when making any cake, the ingredients, particularly the eggs
and butter, should be at room temperature.” Begin this recipe a day ahead to soak the fruit.
50 gm candied orange peel,
finely chopped
125 gm very soft unsalted butter
125 gm brown sugar
75 gm caster sugar
1 tsp vanilla bean paste
3 large eggs, lightly beaten
Finely grated zest of 1 lemon
100 gm honey
125 gm plain flour, sifted
Gold leaf (optional;
see note), to decorate1 Combine raisins and figs in
a bowl, pour in rum, cover with
plastic wrap, and leave at room
temperature overnight to soak.
2 Preheat oven to 160°C.
Grease a 22cm-diameter cake
tin and line with baking paper.
Combine chocolate, nuts and
orange peel in a large bowl.
Beat butter, sugars and vanilla in
an electric mixer fitted with the
paddle attachment until pale and
flufy. Scrape down sides and
bottom of bowl with a spatula
and beat briefly to ensureeverything is well combined.
Add egg a little at a time,
beating between additions and
scraping down sides of bowl
occasionally, until incorporated.
Fold in nut mixture, soaked fruit
and rum, lemon zest and honey,
then add flour and fold to
combine well.
3 Pour batter into prepared
tin, smooth top, and bake
until golden and centre of
cake springs back when lightly
pressed (40-50 minutes; it
may feel slightly undercooked,
but the chocolate will firm up
as the cake cools.
4 Cool in tin then turn out
and cool completely. Decorate
with gold leaf. Cake will keep
in an airtight container for
5 weeks.
NoteGold leaf is available
from specialist kitchen and
cake suppliers, and online at
essentialingredient.com.au➤