| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Food networ, Food6 | 8 | servings | |
INGREDIENTS
| 225 | g | Butter |
| 275 | g | Granulated sugar |
| 3 | Eggs | |
| 175 | ml | Buttermilk |
| 125 | ml | Dessert wine; sweet white wine or |
| ; grape juice | ||
| 175 | g | Plain flour |
| 125 | g | Self raising flour |
| 225 | g | White chocolate; melted and cooled |
| ; slightly | ||
| 1 | 50 grams who almonds and hazelnuts; roughly chopped | |
| 2 | tb | Apricot jam |
| 2 | Pieces stem ginger; roughly chopped | |
| 2 | tb | Ginger syrup |
| 50 | g | Dried apricots; roughly chopped |
| 100 | g | White chocolate; melted |
INSTRUCTIONS
TOPPING Preheat oven to 180C/350F/gas 4. Grease and line a 23cm spring form cake tin. Place the butter and sugar in a bowl and beat until light and creamy. Gradually add the eggs and beat well. Stir in the buttermilk and 75ml of the dessert wine. Sift the flours into the mixture and then add the cooled melted chocolate. Spoon the mixture into the prepared cake tin and bake in the oven for 1 hour 20 minutes or until a skewer poked into the middle of the cake, comes out clean. Leave the cake to cool for 10 minutes, pour over the remaining wine. To make the topping, put the nuts into a heavy based frying pan, dry fry for a few minutes until golden, transfer to a plate. Put the apricot jam, ginger and ginger syrup into the pan, heat gently and simmer for a couple of minutes. Add the fruit and nuts and mix everything together. Spoon onto the top of the cake and drizzle over the white chocolate. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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