Discover pepper and spice and all things nice with this Italian Christmas cake, packed with nuts, fruit and dark chocolate.

The ingredient of Certosino

  1. 375g (2 1/2 cups) plain flour
  2. 125g (1 1/4 cups) Dutch cocoa (see top tips)
  3. 1/4 teaspoon bicarbonate of soda
  4. 1 teaspoon ground cinnamon
  5. 1/4 teaspoon ground cloves
  6. 1/4 teaspoon freshly ground black pepper
  7. 1/4 teaspoon ground nutmeg
  8. 250g assorted glace fruit (peaches, apricots, pears, figs, cherries - see top tips), finely chopped
  9. 75g dark chocolate (70% cocoa solids), finely chopped
  10. 1 lemon, zested
  11. 1 orange, zested
  12. 220g (1 1/3 cups) blanched almonds, roasted, roughly chopped
  13. 50g (1/3 cup) pine nuts, roasted
  14. 80ml (1/3 cup) red wine
  15. 110g (1/2 cup) caster sugar
  16. 60g unsalted butter, chopped
  17. 530g (1 1/2 cups) honey
  18. 350g assorted glace fruit (peaches, apricots, pears, figs, cherries, clementines - see top tips)
  19. Candied cedro (citron - see top tips), thinly shaved lengthwise (optional), to serve

The instruction how to make Certosino

  1. Preheat oven to 160u00b0C. Lightly grease a 24cm springform pan, then line the base and side with baking paper. Sift flour with cocoa, bicarbonate of soda and spices into a large bowl. Add glace fruit, chocolate, citrus zests and nuts, then, using your hands, rub chopped ingredients through the dry ingredients to distribute evenly.
  2. Place wine, sugar, butter and 440g (1 1/4 cups) honey, in a small saucepan. Cook, stirring, over lowu2013medium heat for 5 minutes or until sugar dissolves and butter melts. Remove from heat, then cool mixture for 10 minutes.
  3. Make a well in the flour mixture, add honey mixture and stir until well combined. Spoon mixture into pan, and, using an offset spatula or the back of a spoon, smooth the top evenly. To make topping, cut assorted glace fruit into large pieces and arrange over cake.
  4. Bake for 1 hour or until a skewer inserted into the centre comes out almost clean (it will still be a little sticky in the middle). Cool in the pan for 10 minutes.
  5. Place remaining 90g (1/4 cup) honey in a small saucepan over medium heat and bring to a simmer. Drizzle honey over cake in the pan, then leave to cool completely in the pan.
  6. Remove from pan and serve decorated with cedro, if using.

Nutritions of Certosino

calories: https://schema.org
calories: NutritionInformation

You may also like