The crumb has a very soft moist texture from the syrup and dried fruit, and a rich nutty flavour. Good with a glass of chilled sweet wine in the afternoon.
100g unsalted butter, softened
75g golden syrup
100g dark brown sugar
2 medium eggs
100g skinned, roasted and chopped hazelnuts
75g ground almonds
300g chopped prunes
125g plain flour
1 tbsp cocoa
1 tsp ground nutmeg
3/4 tsp baking powder
brandy to finish
Line the base and sides of an 18cm round deep cake tin or similar with non-stick baking paper, and heat the oven to 180°C/160°C fan/350°F/gas 4. Beat the butter, syrup and sugar until light and smooth then beat in the eggs one at a time until evenly mixed through. Fold in the hazelnuts, almonds and prunes then sift the flour, cocoa, nutmeg and baking powder directly into the bowl and stir this evenly through. Spoon the mixture into the tin, smooth the top and bake for about 50 minutes or until a skewer inserted comes out barely clean. Remove from the oven, douse the warm cake with a few tablespoons of brandy as it cools then leave until cold in the tin.
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