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Liqueur and Brandy Cake

Take your favourite baking tray and spread the almonds and hazelnuts out separately. Toast them in the oven at 200°C, gas mark 6, 400°F for 5 minutes until golden. Transfer the hazelnuts to a clean tea towel and rub off the skins while still warm. Spread all the nuts out to cool for 5 minutes and then roughly chop.

Line a 5cup/2 1/2pt/1.4l pudding basin or round-bottomed bowl with damp muslin.

In a separate bowl, mix together the brandy and the liqueurs and set aside. Split the trifle sponges in half through the middle (if using Madeira cake, cut into 1cm/3in slices). Sprinkle with the brandy and liqueurs. Line the basin with the moistened split sponges, reserving enough to cover the top.

Using a sharp knife, chop 3oz/75g of the plain chocolate into small pieces, and set aside. In a separate bowl, whip the cream with 4oz/100g confectioners sugar until stiff and fold in the chopped chocolate and nuts. Divide this mixture in two and use one half to spread over the sponge lining in an even layer. Melt the remaining chocolate, cool slightly, and then fold into the remaining cream mixture. Use this to fill the centre of the pudding.

Level the top of the zuccotto and cover with the remaining moistened sponge. Trim the edges. Cover and refrigerate for at least 12 hours.

To serve, uncover and invert a flat serving plate over basin and turn the zuccotto upside down. Lift off the bowl, and carefully remove the muslin. Serve cold, dusted with the remaining cocoa powder and confectioners sugar .

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– Ingredients –

2oz blanched almonds 50g
2oz hazelnuts 50g
3tbsp brandy
2tbsp orange flavoured liqueur
2tbsp cherry or almond flavoured liqueur
12oz trifle sponges or Madeira cake 350g
5oz plain chocolate 150g
1 1/2cups heavy whipping cream 3/4pt/450ml
5oz confectioners sugar 150g
1oz cocoa powder, to decorate 25g

– Author –

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