ALPE PRAGAS - MON-FRI: 8:00 - 12.00 & 13.00 - 18.00 | SAT: 09.00 - 12.30 & 13.30 - 18.00 | SUN: CLOSED
Forest Cake with “Christmas Dream” Fruit Preserve and Spiced Biscuits
INGREDIENTS
For the spiced biscuits:
- 180g plain flour
- 75g soft light brown sugar
- 75g butter
- 60g honey
- 1 small egg
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- A pinch of ground cloves
- A pinch of ground nutmeg
- ½ tsp baking powder
For the cake:
- 250g ground hazelnuts
- 280g plain flour
- 125g butter
- 180g soft light brown sugar
- Zest of 1 unwaxed lemon
- 4 eggs
- 115ml mild extra virgin olive oil
- 125ml milk
- ½ sachet baking powder (approx. 7–8g)
- 1 jar of “Christmas Dream” fruit preserve (335g)
- 150ml fresh double cream
- ½ tbsp icing sugar (plus extra for dusting)
METHOD
- For the biscuits: Briefly blend all ingredients in a food processor until a fairly smooth dough forms. Transfer to a work surface, shape into a ball, flatten slightly, wrap in cling film and leave to rest in the fridge.
- Preheat the oven to 180 °C (fan 160 °C). Cream the butter and brown sugar until soft and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the ground hazelnuts, lemon zest, and the sifted flour and baking powder. Combine using a spatula, then fold in the olive oil and milk.
- Pour the batter into a greased and floured springform tin (22cm diameter) and bake for about 45 minutes, or until a skewer inserted into the centre comes out clean.
- Allow the cake to cool slightly in the tin, then remove and leave to cool completely on a wire rack.
- Roll out the chilled biscuit dough and cut out small Christmas trees or other festive shapes. Place them on a baking tray lined with parchment paper and bake in the still-warm oven for around 15 minutes, until lightly golden.
- Once the cake is completely cool, cut it in half horizontally and spread the bottom layer generously with the “Christmas Dream” fruit preserve. Replace the top half.
- Whip the double cream with the icing sugar using a hand mixer until stiff peaks form. Spread the whipped cream over the top of the cake. Decorate with the spiced biscuits and finish with a dusting of icing sugar for a snowy, festive look.
