Siena in Italy is the place to thank for this wonderfully indulgent Christmas cake. This version is gluten free and
will keep well for a long while, that is if it's not in front of me!
- 50 grams of butter
- ¼ cup of honey
- ½ cup of soft brown sugar
- 1 cup of whole raw almonds
- 1 cup of walnut halves
- 1 cup of candied Glacé citrus, chopped
- ½ cup of dried currants
- 100 grams of extra dark (72% cacoa) chocolate, chopped
- ½ cup of ground hazelnuts
- 3 tablespoons of cocoa powder
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground ginger
- ¼ teaspoon of ground cloves
- ¼ teaspoon of ground black pepper
- Icing /confectioners sugar for dusting
- Preheat your oven to 150°C (302°F)
- Line a 24 cm round spring-form cake tin with baking parchment.
- In a large saucepan melt the butter, honey and soft brown sugar.
- Bring the mixture to a slow boil and simmer gently for 6 minutes.
- Remove from the heat and add the combined almonds, walnuts, candied citrus and currants and chopped chocolate.
- Allow the residual heat to melt the chocolate and stir through again, before adding the ground hazelnuts, sifted
cocoa, cinnamon, ginger, cloves and black pepper.
- Combine well, pour the batter into the previously lined cake tin and bake for 40 to 50 minutes.
- Allow to cool in the tin before removing and generously dusting with icing sugar.
- Slice thinly to serve.