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    Thursday, December 17, 2015

    Figgy Christmas cakes recipe

    Figgy Christmas cakes recipe
     3 eggs
     1 teaspoon vanilla extract
     50g Italian amaretti biscuits, crumbled
     75g self-raising flour
     50g (1/3 cup) plain flour
     Thick cream and poached cherries (see related recipe), to serve
     50g natural almonds, chopped
     100ml brandy
     250g dried Greek figs (see note), finely chopped
     150g sultanas, chopped
     125g glace orange rind strips (see note), finely chopped
     125g unsalted butter, softened
     110g (1/2 cup) caster sugar

    Figgy Christmas cakes recipe

    Step 1
    Combine almonds, brandy and dried and glace fruits in a saucepan and bring to a simmer. Remove from heat, cover with a lid and cool.

    Step 2
    Preheat oven to 150°C. Meanwhile, grease 10 x 125ml (1/2 cup) dariole moulds well and line bases with rounds of baking paper.

    Step 3
    Using an electric mixer, beat butter, sugar and a pinch of salt until combined, then beat in eggs, one at a time, followed by vanilla and amaretti. Sift flours over, add fruit mixture and stir well to combine. Spoon batter among moulds, tap on work surface to remove air pockets, level tops, then bake for 45 minutes or until cooked when a cake tester inserted into the middle comes out clean. Stand cakes in moulds for 10 minutes before turning out onto a wire rack to cool.

    Step 4
    Serve with poached cherries and their juices and topped with cream.

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    Item Reviewed: Figgy Christmas cakes recipe Rating: 5 Reviewed By: Mrs. Chef
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