Chocolate and Marmalade Christmas Cake
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 4 h.
Ready in
Ingredients
for
1
- Ingredients
- 1 ¼ cups Margarine (plus extra for the tin)
- ¾ cup superfine caster sugar
- 4 eggs
- 2 cups all-purpose flour (plus extra for the tin)
- 1 tsp Baking powder
- 1 tsp ground cinnamon
- 1 ½ cups ground Hazelnuts
- ½ cup milk
- 0.333 cup Dark chocolate (grated)
- To decorate
- ¾ cup Marmalade
- 2 ½ cups ready to roll Fondant (chocolate flavour)
- powdered sugar (for working the fondant)
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5. Brush the tin with margarine and dust with flour.
2.
Beat the margarine with the sugar until pale. Add the eggs one at a time and beat until light and airy. Mix together the flour, baking powder, cinnamon and hazelnuts and gradually add to the egg mixture, alternating with the milk, until you have a spreadable mixture. Fold in the grated chocolate and spoon the mixture into the tin. Smooth the top flat and bake in the oven for around 1 hour.
3.
Remove from the oven and leave to cool completely.
4.
Warm the marmalade and press through a sieve. Slice through the cake twice, horizontally, and spread the bottom two layers each with a third of the marmalade. Put the cakes back together and spread the remaining marmalade over the top and sides.
5.
Knead the fondant and roll out, on a surface dusted with icing sugar, to a thickness of approximately 3 mm, and twice as large as the cake. Transfer to the cake using the rolling pin, smooth flat and press into position. Cut off any extra at the edges.
6.
Finish off with Christmas decorations, as desired.
