|Source: River Cafe Pocket Books Puddings, Cakes And Ice Creams|
River Cafe Pocket Books Puddings, Cakes And Ice Creams
How to make Dada's Christmas cake?
Preheat the oven to 160°C/Gas Mark 3.
Roast the blanched almonds in the oven for 5 minutes, then leave to cool. Chop coarsely.
Line a 23 cm round cake tin with baking parchment and butter it. Marinate the candied lemon and orange peel in the rum for at least I hour.
Cream the butter and sugar together until pale and light. Beat in the eggs one at a time, then fold in the flour and ground almonds.
Drain the fruit, reserving the rum, and add to the mixture, then add the lemon zest raisins, honey and apricot jam.
Fold in the roasted almonds and hazelnuts, the chocolate and the reserved rum.
Pour into the prepared tin and bake at 150°Gas Mark 2 for 1 hour or until firm.
300g Blanched whole almonds •
250g Unsalted butter, softened •
350g Candied lemon and orange peel, coarsely chopped •
350ml Dark rum •
100g caster sugar •
3 Eggs • 200g Plain flour •
100g Almonds, finely ground •
Grated zest of 3 lemons
150g Raisins •
200g Honey •
100g Apricot jam •
200g Shelled hazelnuts, roasted, skins rubbed off
500g 70% Chocolate, chopped