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Ingredients
- 200g flour (preferably Italian 00 type)
- 100g caster sugar
- 3tbsp runny honey
- 100g whole almonds
- 100g chopped candied orange and lemon peel
- 100g cocoa (not the hot chocolate mix)
- 1tsp ground cinnamon
- 1tsp ground cloves
- 120ml milk, warmed
- 200-300g dark chocolate (depends on the quantity of cakes you make)
Details
servings 14
Level of difficulty Average
Preparation time 15mins
Cooking time 25mins
Cost Average budget
Preparation
Step 1
In a big mixing bowl mix together the flour, caster sugar, spices and candied fruit. Add the cocoa, almonds, honey and warm milk (a little at a time). Stir well together.
Using hands, work the cake dough to shape a big ball. Flatten the ball and shape it as a dome.
If you are making mini-cakes, roll the dough into small balls and also flatten them to resemble domes.
Place the cakes onto the tray, which has been covered with the slightly oiled foil.
Bake at 180C for 15-25 minutes (less time for mini-cakes, longer if you bake one cake).
Ideally the cake should rest in a cool place for 10 days before being covered with the chocolate icing.
Step 2
For the icing, melt the chocolate over a boiling water and dip the mini-cakes in the melted chocolate or drizzle it over the big cake. The chocolate has to set before you can cut the cake.
Use the dark, bittersweet chocolate for the authentic flavour.
The cake will keep well for a couple of weeks.
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