Jamie Magazine
By Sarit Packer & Itamar Srulovich
About the recipe
This is a grown-up, very tasty Christmas cake with hazelnuts, figs and chocolate with a hint of citrus and plenty of sweet spice. It’s simple to make, and even easier to eat.
Recipe From
Jamie Magazine
By Sarit Packer & Itamar Srulovich
4 oranges
50ml vegetable oil
50ml whisky or brandy
150g clear runny honey
2 large free-range eggs
260g self-raising flour
200g dark brown sugar
50g ground hazelnuts or almonds
2 teaspoons ground cinnamon
1 teaspoon ground star anise
1 teaspoon ground ginger
2 tablespoons quality cocoa powder
100g quality dark chocolate (70%)
300g dried figs
120g hazelnuts
50g crystalised ginger
CHOCOLATE GLAZE
25ml clear runny honey
50g caster sugar
25ml whisky or brandy
1 orange
1 tablespoon orange blossom water
125g quality dark chocolate (70%)
75g unsalted butter (at room temperature), plus extra for greasing
Bake in a large bundt cake tin for the best ratio of glaze to cake. If you don’t have one, a 23cm springform tin will do.
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