Figgy Christmas cakes recipe
Ingredients
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
Method
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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