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- Total Time
- 1hr 10mins
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- Serves
- 12
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- Calories
- 352
Ingredients
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- Nutmeg
- ½
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- Dark chocolate
- 100 g
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- Dried apricots
- 100 g
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- Dried cranberries
- 100 g
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- Dried figs
- 100 g
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- Cinnamon stick
- 1
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- Cardamom pods
- 1 teaspoon
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- Ground ginger
- 1 teaspoon
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- Vanilla bean
- 1
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- Roasted cocoa beans
- 2 tablespoons
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- Unsalted butter
- 75 g
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- Golden caster sugar
- 50 g
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- Honey
- 100 g
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- Almond extract
- ½ teaspoon
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- Wild orange essential oil
- 1 ml
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- Cornflour
- 55 g
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- Cocoa powder
- 40 g
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- Dark chocolate
- 30 g
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- Mixed nuts
- 200 g
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- Glace cherries
- 100 g
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- Icing sugar
- as needed
Step preview
- Pre-heat oven - 160°C
- Butter 5-6 small paper cake cases.Or, use a large round spring form cake tin and line the base
- Add nutmeg, cinnamon stick, cardamom pods, ground ginger and vanilla bean to the TM5 bowl
- Mill with MC on - 10 sec, speed 8
- Then add dark chocolate, roasted cocoa beans, unsalted butter and golden caster sugar to the TM5 bowl
- Chop with MC on - 2 sec, speed 8
- Scrape down sides of TM5 bowl
- Add honey to the TM5 bowl
- Cook - 4 min, 60°C, speed 1
- Then add almond extract, wild orange essential oil, cornflour, cocoa powder and dark chocolate to the TM5 bowl
- Mix with MC on until combined - 10 sec, speed 4
- Scrape down sides of TM5 bowl
- Add fruit and nuts
- Mix - 20 sec, dough setting
- Transfer content of TM5 bowl to cake tin
- Bake until fragrant - 30 min, 160°C
- Leave to cool in turned off oven
- Dredge with icing sugar twice, leaving a few hours between
- Wrap and give away or slice into thin slices and eat (no, not all of them, just one!)
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