Ingredients Jump to Instructions ↓

  1. Ingredients (serves 8)

  2. 50g natural almonds, chopped

  3. 100ml brandy

  4. 250g dried Greek figs (see note), finely chopped

  5. 150g sultanas, chopped

  6. 125g glace orange rind strips (see note), finely chopped

  7. 125g unsalted butter, softened

  8. 110g (1/2 cup) caster sugar

  9. 3 eggs

  10. 1 teaspoon vanilla extract

  11. 50g Italian amaretti biscuits, crumbled

  12. 75g self-raising flour

  13. 50g (1/3 cup) plain flour

  14. Thick cream and poached cherries (see related recipe), to serve

Instructions Jump to Ingredients ↑

  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.

  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.

  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.

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


Send feedback