Date, hazelnut and currant Christmas cake
“This baked good make thoughtful gifts or can be kept on hand for when guests drop by. Plus even improve with age.”
- 85g pitted dates, roughly chopped
- 50g currants
- 100g roasted hazelnuts, roughly chopped
- 50ml marsala (plus about 1/4 cup extra)
- 165g soft unsalted butter
- 150g castor sugar
- 1 tsp vanilla extract
- 2 eggs
- 200g plain flour
- 1/2 cup almond meal
- 4 tsp baking powder
My friend Ginette Falvo once baked this Italian Christmas cake for me and I love it. This is her recipe.
Method
Preheat oven to 170C.
I use a classic 22cm round (Bund) cake tin with non-stick lining. Otherwise you can use a 15cm square tin lined with baking paper. Place dates, currants and hazelnuts in a bowl and pour in the marsala. Toss to combine and let stand for a few hours, preferably overnight. Beat butter, sugar and vanilla until light and creamy. Gradually add the eggs one at a time, beating well after each addition.
Combine flour, almond meal and baking powder in another bowl and stir with a whisk to remove any lumps in the flour. Fold flour mixture into butter mixture and then stir through fruit with all the juices.
Mix
well to combine.
Spoon into cake tin and bake for 1 hour or until cooked. (If you find
that the centre is still undercooked, cover the top with foil and
continue baking until a skewer inserted in the centre comes out clean.)
Spoon extra marsala over hot cake and allow to cool in tin.
Keeps for about 2 weeks in an airtight container and improves with age.
