Italian · Dessert
Spiced Fruit and Nut Cake
A dense, spice-warmed Italian fruit and nut cake studded with dates, brandy-soaked raisins, figs, walnuts and pine nuts, finished with a scatter of whole almonds and a hint of orange zest and cinnamon — closer in spirit to panforte and panettone traditions than a light sponge.
$2
25 minsPrep
40 minsCook
80 minsTotal
MediumLevel
Nutrition per serving
461Calories
8.9gProtein
26.3gFat
51.4gCarbs
29.8gSugar
4.9gFiber
459mgSodium
77mgChol
8gSat Fat
376mgPotassium
101mgCalcium
2.6mgIron
0.1mcgVitamin B12
2.7mgVitamin C
0gPolyol
0gAllulose
0.9gAlcohol
Goes well with
Chamomile Tea
local
Moscato d'Asti
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 160°C (320°F) and butter and line a 10cm / 4 inch round cake tin.
2
Soak the raisins in the brandy for at least 15 minutes while you prepare the rest of the batter.
3
Cream the softened butter with the brown sugar and honey until smooth, then beat in the egg a little at a time.
4
Fold in the sifted all-purpose flour, almond flour, baking powder, salt, cinnamon, nutmeg and cloves until just combined.
5
Stir through the chopped dates, soaked raisins (with any remaining brandy), diced figs, chopped walnuts, toasted pine nuts and orange zest.
6
Pour the batter into the prepared tin, smooth the top, and arrange the whole almonds decoratively over the surface.
7
Bake for 38-42 minutes, until a skewer inserted in the centre comes out clean and the top is deep golden brown.
8
Cool the cake in the tin for 10 minutes, then turn out onto a wire rack and cool completely before slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g All Purpose Flour, sifted
- 15g15g Almond Flour
- 25g25g Butter, softened
- 25g25g Brown Sugar
- 10g10g Honey
- 27g27g Egg, beaten
- 20g20g Date, chopped
- 15g15g Raisin, soaked in brandy, 60% alcohol retained
- 15g15g Fig Fresh, diced
- 15g15g Walnut, chopped
- 8g8g Pine Nut, toasted
- 8g8g Brandy, 70% alcohol retained
- 8g8g Orange, zested
- 2g2g Cinnamon Ground
- 1g1g Nutmeg, grated
- 1g1g Cloves, ground
- 3g3g Baking Powder
- 1g1g Salt
- 12g12g Almond, whole, for topping, 1
