For the recipe Figgy Pudding Cake
|100 g||Glacé Cherries , Chopped|
|100 g||Dried Apricots , Chopped|
|150 g||Sultanas , Golden|
|100 g||Apples , 1 Apple Grated|
|150 ml||Brandy , or of Strong Tea|
|about 140 g||Oranges , 1 Orange Zest and Juice|
|200 g||Light Brown Sugar|
|250 g||Butter , Softened|
|4 g||Dr. Oetker Madagascan Vanilla Paste , 1tsp|
|Medium Eggs , 4 Beaten|
|250 g||Plain Flour|
|4 g||Dr. Oetker Baking Powder , 1tsp|
|8 g||Ground Cinnamon , 2tsp|
|about 500 g||Dried Figs , Chopped|
|150 g||Dried Pineapples , Pieces|
|100 g||Breadcrumbs , Fresh|
|about 4 - 8 g||Ground Cinnamon , 1-2tsp to Taste|
|100 g||Granulated Sugar|
|about 25 - 50 g||Blanched roasted hazelnuts , Handful|
|Fig's , Quartered|
|about 25 g||Fresh Rosemary , A Few Sprigs|
|leaves||Bay Leaves , A Few Leaves|
|300 g||Dr. Oetker Vanilla Buttercream Style Icing|
|about 25 - 50 g||Caramel Sauce , To Decorate|
Place the dried fruit and grated apple in a large bowl and cover with the brandy or tea, orange juice and zest. Give everything a good stir then leave to soak overnight.
Preheat the oven to 160/140 C fan/Gas Mark 3. Grease and line an 8”/ 20cm cake tin by cutting out two circles of greaseproof parchment for the base and two tall strips (about an inch above the height of the tin) for the sides. Then use another double layer to wrap around the outside of the tin, securing in place with string.
In a large bowl, cream the sugar and butter together until light and fluffy. Add the vanilla paste and eggs, a little at a time and beating well after each addition.
Tip in the fruit mixture (including any liquid) and breadcrumbs. Sift in the flour together with baking powder and cinnamon then give everything a really good mix to combine.
Pour into the prepared tin and bake for 1 hour 30 mins - 1 hour 45 mins. Leave in the tin to cool completely.
Whisk the buttercream together with the cinnamon to combine, then use to top the cake.
To make the candied hazelnuts, place a heavy cutting board or a marble slab on your counter and set a baking sheet lined with parchment on the floor directly below it. Use wooden skewers to pierce the hazelnuts.
Tip the granulated sugar into a small pan along with 30ml of water and simmer over a low heat until golden. Immediately dip the pan into a bowl of cold water to stop the caramel from cooking any further.
Carefully dip the skewered hazelnuts into the pan then slide under your board, allowing the caramel to drip onto the tray. Continue until you have used up all your hazelnuts and leave to set, about 10 mins.
Snip the caramel strands to your desired length then gather all of the remaining candy floss-like caramel that has gathered onto your tray, forming into a ball.
Decorate the cake with a caramel drizzle (either using the remaining caramel in your pan, or some shop-bought sauce), the candied hazelnuts, figs and rosemary. Finish with the ball of caramel and serve immediately.
|Per serving||Per 100g/ ml|