Name: Five Treasure Cake -Thermomix method
Prep time: PT-480824H23M16S
Cook time: 35 min
Total time: 2 h 50 min
Cuisine: European
Ingredients: 20 g whisky (or spirit of choice); 35 g pitted dates, roughly chopped; 45 g sultanas, roughly chopped; 75 g good quality dark chocolate, in small pieces; 20 g unsalted butter/olive oil; 30 g honey or maple syrup; 25 g sugar; Zest of 1 orange; 110 g walnuts and almonds, roughly chopped (55 g walnuts 55 g almonds or nuts of choice); 10 g desiccated coconut; 20 g plain flour (oat flour/spelt flour/rice flour); 20 g Dutched cocoa powder, plus extra for dusting to serve; 1/2 tsp ground ginger; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; pinch of black pepper; pinch of ground chilli (optional but nice)

Five Treasure Cake Conventional method

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Makes one 15 cm round cake or two 10cm cakes

Author: Caroline
Prep Time: 15 minutes + 2 hours soaking time
Cook Time: 35 minutes
Total Time: 2 hours 50 minutes
Yield: 1x 15 cm cake
Category: holiday baking
Method: baking
Cuisine: European

Ingredients

20 g whisky (or spirit of choice)

35 g pitted dates, roughly chopped

45 g sultanas, roughly chopped

75 g good quality dark chocolate, in small pieces

20 g unsalted butter (olive oil for vegan option)

30 g honey or maple syrup

25 g sugar

Zest of 1 orange

110 g walnuts and almonds, roughly chopped (55 g walnuts 55 g almonds or nuts of choice)

10 g desiccated coconut

20 g plain flour (oat flour/spelt flour/rice flour)

20 g Dutched cocoa powder, plus extra for dusting to serve

1/2 tsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

pinch of black pepper

pinch of ground chilli (optional but nice)

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Instructions

In Advance – 2 hours to overnight

Place whisky in a small bowl and add dates and sultanas.

Leave to soak for a few hours or better overnight.

Method

Preheat oven to 160C non-fan (140C fan-forced). Grease and line a 15 cm round tin. Set aside.

Place chocolate and unsalted butter into mixing bowl and melt over a saucepan with simmering water. Scraping down sides until all chocolate has melted.

Add honey, orange zest and sugar and cook 5 mins.

Add chopped nuts and soaked fruit mix with liquid from soaking, coconut,

flour, cocoa powder, ginger cinnamon, nutmeg, black pepper, chilli (if using).

Stir till well combined.

The batter is quite thick. Spoon into the prepared tin smooth top with wet hands. Bake

in a preheated oven for 35 minutes the centre will feel soft but will firm on

cooling. The cake is cooked when a skewer inserted into the centre comes out

clean.

Allow cake to cool in the tin for 10 minutes before turning out onto cooling rack.

Serve dusted with icing sugar or cocoa powder.

Store in the refrigerator and serve in thin slices.

Keywords: vegan baking, panforte, chocolate cake, Christmas baking

Find it online: https://carolinerowe.com/five-treasure-cake-panforte-style/