NIGELLA'S CHOCOLATE FRUIT CAKE RECIPE - BBC FOOD
Nigella's easy chocolate fruit cake is dark, moist and delicious. Perfect as a chocolate Christmas cake or for anytime of year.
Provided by Nigella Lawson
Prep Time 1 hours
Cook Time 2 hours
Yield Serves 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 150C/130C Fan/Gas mark 2.
- Line the sides and bottom of a 20cm/8in, 9cm/3½in deep, round loose-bottomed cake tin with a layer of bake-o-glide or other reusable silicon-baking parchment. When lining the tin with the bake-o-glide, cut the material into strips that are twice as high as the tin itself (it’s easier to use two shorter strips of bake-o-glide, than one long strip); the height of the strips protects the cake from catching on the outside of the cake tin.
- Place the fruit, butter, sugar, honey, coffee liqueur, orange juice and zest, mixed spice and cocoa into a large wide saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for ten minutes. Then remove the saucepan from the heat and leave to stand for 30 minutes.
- After 30 minutes, the mixture will have cooled a little. Add the eggs, flour, ground almonds, baking powder and bicarbonate soda, and mix well with a wooden spoon or spatula until the ingredients have combined.
- Carefully pour the fruit cake mixture into the bake-o-glide lined cake tin. Transfer the cake tin to the oven and bake for 1¾-2 hours, or until the top of the cake is firm but will has a shiny and sticky look. At this point, if you insert a cake tester into the middle of the cake, the cake should still be a little uncooked in the middle.
- Place the cake on a cooling rack. Once the cake has cooled, remove it from the tin.
- To decorate, place the chocolate covered coffee beans in the centre of the cake and arrange the gold stars around the perimeter of the top of the cake. Then sprinkle some gold mini-balls over the whole of the cake. Sprinkle the glitter over the top of the cake.
COFFEE WALNUT LAYER CAKE RECIPE - NYT COOKING
This is a subtle cake: the coffee tempers the sweetness, and the buttery sweetness keeps it all mellow. Even if you don't make cakes, this one is a cinch. Don't be alarmed if the two sponge layers look thin when you unmold them. They are meant to be, because the cake gains a lot of height with its frosting. This cake is all about old-fashioned, homespun charm, so don't worry about how messy it looks: however the frosting goes on is fine. If you want to fully cover the sides of the cake, make a double batch of the frosting.
Provided by Nigella Lawson
Total Time 1 hours
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Butter two 8-inch cake pans, and line base of each with parchment paper. In food processor, combine 1/2 cup walnut pieces and sugar. Process to a fine powder. Add butter, flour, baking powder, salt and eggs. Process to a smooth batter.
- Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running. Mixture should be just soft enough to drop from a spoon; if not, add more milk. Divide cake batter between two pans. Bake until risen and springy to touch, about 25 minutes. Cool on a rack for 10 minutes, then remove from pan and place on rack. Remove parchment paper. Cool completely. You may want to level them if they domed in the oven.
- For frosting: Place confectioners' sugar and salt in food processor and pulse until lump-free. Add butter and process until smooth. Add coffee mixture down feed tube and pulse until well blended.
- Place one cake upside down on a plate or cake stand. Spread with about half the frosting. Place second cake right side up on frosting, and cover top and sides in a swirly pattern. Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.
Nutrition Facts : @context http//schema.org, Calories 721, UnsaturatedFatContent 15 grams, CarbohydrateContent 85 grams, FatContent 41 grams, FiberContent 2 grams, ProteinContent 7 grams, SaturatedFatContent 23 grams, SodiumContent 301 milligrams, SugarContent 76 grams, TransFatContent 1 gram
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NIGELLA'S CHOCOLATE FRUIT CAKE RECIPE - BBC FOOD
Nigella's easy chocolate fruit cake is dark, moist and delicious. Perfect as a chocolate Christmas cake or for anytime of year.
From bbc.co.uk
Reviews 4.5
From bbc.co.uk
Reviews 4.5
- To decorate, place the chocolate covered coffee beans in the centre of the cake and arrange the gold stars around the perimeter of the top of the cake. Then sprinkle some gold mini-balls over the whole of the cake. Sprinkle the glitter over the top of the cake.
See details
COFFEE WALNUT LAYER CAKE RECIPE - NYT COOKING
This is a subtle cake: the coffee tempers the sweetness, and the buttery sweetness keeps it all mellow. Even if you don't make cakes, this one is a cinch. Don't be alarmed if the two sponge layers look thin when you unmold them. They are meant to be, because the cake gains a lot of height with its frosting. This cake is all about old-fashioned, homespun charm, so don't worry about how messy it looks: however the frosting goes on is fine. If you want to fully cover the sides of the cake, make a double batch of the frosting.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine american
Calories 721 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine american
Calories 721 per serving
- Place one cake upside down on a plate or cake stand. Spread with about half the frosting. Place second cake right side up on frosting, and cover top and sides in a swirly pattern. Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.
See details
NIGELLA'S CHOCOLATE FRUIT CAKE RECIPE - BBC FOOD
Nigella's easy chocolate fruit cake is dark, moist and delicious. Perfect as a chocolate Christmas cake or for anytime of year.
From bbc.co.uk
Reviews 4.5
From bbc.co.uk
Reviews 4.5
- To decorate, place the chocolate covered coffee beans in the centre of the cake and arrange the gold stars around the perimeter of the top of the cake. Then sprinkle some gold mini-balls over the whole of the cake. Sprinkle the glitter over the top of the cake.
See details
COFFEE WALNUT LAYER CAKE RECIPE - NYT COOKING
This is a subtle cake: the coffee tempers the sweetness, and the buttery sweetness keeps it all mellow. Even if you don't make cakes, this one is a cinch. Don't be alarmed if the two sponge layers look thin when you unmold them. They are meant to be, because the cake gains a lot of height with its frosting. This cake is all about old-fashioned, homespun charm, so don't worry about how messy it looks: however the frosting goes on is fine. If you want to fully cover the sides of the cake, make a double batch of the frosting.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine american
Calories 721 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine american
Calories 721 per serving
- Place one cake upside down on a plate or cake stand. Spread with about half the frosting. Place second cake right side up on frosting, and cover top and sides in a swirly pattern. Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.
See details
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