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Nut & chocolate cake

  • 0:20 Prep
  • 1:30 Cook
  • 8 Servings
  • Advanced

Ingredients

  • Melted butter, to grease
  • 1 200g pkt dried diced prunes
  • 125ml (1/2 cup) brandy
  • 150g (1 cup) self-raising flour
  • 3/4 teaspoon ground allspice
  • 1 100g pkt almond meal (Ducks brand)
  • 175g butter, softened
  • 220g (1 cup) sugar
  • 3 eggs, at room temperature
  • 1 100g pkt macadamias, roughly chopped (Ducks brand*)
  • 1 75g pkt toasted slivered almonds (Ducks brand*)
  • 1 200g pkt dark cooking chocolate (Plaistowe brand), broken into squares then cut in half
  • 2 tablespoons brandy (optional), extra Cocoa powder, to dust

Method

  • 1
    Preheat oven to 160°C. Brush a round 20cm cake pan with melted butter to lightly grease. Line the base with non-stick baking paper.
  • 2
    Combine the prunes and brandy in a large bowl. Cover with plastic wrap and set aside for 45 minutes to macerate.
  • 3
    Reserve 2 tablespoons of the flour. Sift remaining flour together with allspice in a medium bowl. Add the almond meal and stir to combine.
  • 4
    Use an electric beater to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition, until combined. Use a large metal spoon to fold in half the flour mixture until just combined. Repeat with the rest of the flour.
  • 5
    Drain the brandy from the prunes and discard. Add the macadamias, almonds, chocolate pieces and reserved flour. Use a metal spoon to gently fold the prunes into the butter mixture.
  • 6
    Spoon the cake mixture into the lined pan and smooth the surface with the back of a spoon. Bake, in preheated oven, for 1 1/2 hours or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and stand for 10 minutes before turning out onto a wire rack to cool. If desired, brush with the extra brandy over the top. Dust with cocoa powder before serving.

Source: taste.com.au

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