Thursday, November 22, 2007

almond and white chocolate fruitcake

1 1/2 cups (300g) Vienna almonds
200g butter, softened
1 1/4 cups firmly packed dark
brown sugar
4 eggs, at room temperature
2 1/4 cups plain flour
1 1/4 teaspoons baking powder
1 quantity All-purpose fruit mince (see related recipe)
200g white chocolate, chopped
· Icing
400g white chocolate, chopped
2/3 cup thickened cream
1 cup (200g) Vienna almonds, crushed
Preheat oven to 150°C. Grease and line base and sides of a 9cm deep, 22.5cm square cake pan. Place almonds in 2 snap-lock bags. Wrap in a tea towel and crush with a rolling pin.
Using an electric mixer, cream butter and sugar until pale. Add eggs, 1 at a time, mixing well after each (don't worry if mixture curdles). Sift 1 1/2 cups flour and baking powder over butter mixture. Stir to combine. Stir remaining 3/4 cup flour into fruit mince (this prevents fruit from sinking). Stir fruit mince, almonds and chocolate into butter mixture. Mix well.
Spoon mixture into cake pan. Smooth the surface. Bake cake for 2 hours or until a skewer inserted into the centre comes out clean. Allow to cool completely in pan.
Ice cake at least 1 day before serving. Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Refrigerate for 1 hour, stirring occasionally with a metal spoon, or until thickened to a spreadable consistency. Spread over cake. Sprinkle with almonds.

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