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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 2 |
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This Christmas cake (originally from Sienna) has a chewy, almost taffy-like texture which comed from melted chocolate, sugar, honey and (my secret ingredient) melted Tootsie Rolls. A hefty dose of cocoa powder, mincemeat, nuts and seeds gives this a flavour that's hard to resist! I suggest serving this as part of an aged cheese and cracker plate, especially at the holidays. Ingredients:
1/3 cup sugar |
1/2 cup honey |
50 g butter |
100 g miniature tootsie rolls |
70 g bittersweet chocolate, chopped |
300 g mincemeat (i used all in meatless mincemeat) |
1 cup flour |
2/3 cup ground almonds |
1 cup cocoa powder |
1 teaspoon cinnamon |
1 teaspoon pumpkin pie spice |
1/2 teaspoon ground cardamom |
1/4 teaspoon ground black pepper |
1 grated orange, zest of |
300 g mixed nuts (and or or seeds, i used almonds, walnuts, cashews, sunflower seeds, and pumpkin seeds) |
50 g chopped dried figs |
50 g chopped dried apricots |
1 pinch salt |
icing sugar, to dust |
Directions:
1. Preheat oven to 320°F and line a 9 square pan with parchment.
2. Stir sugar, honey, butter, Tootsie Rolls, chocolate and mincemeat in a pan over low heat for 3-5 minutes until sugar dissolves.
3. Sift flour, ground almonds, cocoa and spices into a large bowl.
4. Add zest, nuts, figs, apricots, salt and mince mixture.
5. Stir to combine well – it will be quite stiff.
6. Press into the prepared pan (I like placing a piece of parchment or cling wrap on the surface and using a second pan to press it evenly).
7. Bake for 30-35 minutes, until firm and dull-looking on top.
8. Cool in pan, then invert onto a board and dust with icing sugar.
9. Cut into 36 pieces.
10. Wrap well in plastic and age at room temperature for 1 day, then transfer to an airtight container in the fridge for up to 1 month.
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