Italian-style Fruit and Nut Torte
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 5 h. 30 min.
Ready in
Ingredients
for
1
- For the cake
- 1 ¼ cups chopped, ready-to-eat Dried fig
- 1 ¼ cups chopped almonds
- 0.333 cup Almond liqueur
- ⅔ cup unsalted butter
- ⅔ cup light brown sugar
- 3 eggs (beaten)
- 1 cup self-rising flour
- 1 cup Almond flour (scant)
- For the chocolate icing
- 7 ozs Dark chocolate (70% cocoa solids)
- ⅝ cup cream (35% fat)
- 1 Tbsp butter
- 1 cup powdered sugar
- To decorate
- ¾ cup whole almonds
- cocoa powder
Preparation steps
1.
For the cake: put the figs and almonds in a small bowl and pour over the liqueur. Cover and leave to soak for at least 4 hours.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 20cm|8" cake tin and line the base with non-stick baking paper.
3.
Beat the butter and sugar in a mixing bowl until light and fluffy. Gradually beat in the eggs.
4.
Sift in the flour and gently fold into the mixture with the ground almonds. Stir in the soaked fruit until blended.
5.
Spoon into the tin and bake for 40-50 minutes until cooked through. A skewer inserted into the centre will come out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
6.
For the icing: melt the chocolate with the cream and butter in a small pan over a low heat until just melted and smooth. Remove from the heat, stir and cool to a spreadable consistency. Sift in the icing sugar and beat well until thick.
7.
Spread the icing on top of the cake and arrange the whole almonds on top in circles. Sift over a little cocoa powder.
