Jane Asher Cakes Food
JEWELLED FRUIT, NUT & SEED CAKE
If you're not keen on icing and marzipan, bake a crown of toasted nuts, seeds and juicy cherries onto your cake instead
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 3h30m
Number Of Ingredients 12
Steps:
- Make the Hot toddy cake (see link, right) in a loose-bottom tin, holding back about 2 tbsp of the mix for later. While it bakes, bake the fruit and nut topping. Melt the butter and golden syrup together, then toss with the nuts, dried fruit and seeds. Set aside; the butter mix will start to cool and thicken.
- Take the cake out of the oven 30 mins before the end of cooking, then gently spread over the remaining cake mix with the back of a spoon. The cake will still be quite soft but will take the weight, don't worry about it sinking. Scatter the fruit and nut mix over the top in an even layer. Bake for the remaining 30 mins until the cake is cooked and the nuts golden. Test for doneness by poking a skewer through the topping and into the cake. If it's underdone, but the nuts are golden, just cover with foil and give it another 10 mins; then test again.
- Leave the cake to cool completely in the tin, so that the nutty topping firms up. Loosen any obviously sticky edges, then push the cake out of the tin from the bottom. Transfer to a cake board or plate and fix the ribbon around the base before serving. Can be kept in an airtight tin for up to a week.
Nutrition Facts : Calories 681 calories, Fat 29 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 101 grams carbohydrates, Sugar 85 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.61 milligram of sodium
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- For the cake: Preheat the oven to 180˚C (165˚C Fan assisted), 350˚F, gas mark 4. Prepare two 20cm non-stick sandwich tins.
- Cream the butter and the sugar together and beat well. This will have a strange texture- not pale and fluffy like usual creaming – because of the high proportion of sugar to butter.
- Melt the chocolate in a bowl set over hot water or in the microwave (about 2-21/2 minutes on full power). Let it cool a little, then stir gently into the creamed mixture.
- Combine the flour, bicarbonate of soda and salt and add, gradually and gently, to the creamed mixture, alternating with the milk and vanilla. Spoon into the sandwich tins, dividing it evenly, and smooth the tops.
- For the frosting: Put everything into a small saucepan and stir over a low heat until the chocolate and butter have melted and it becomes a smooth mixture.
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