I would like to take this opportunity to wish you all a Happy New Year. May the New Year bring only happiness, peace and joy to you and your beautiful families!
260g/9.17oz Self-Raising Flour
50ml Vegetable Oil
150ml Fresh Orange Juice
Zest of 2 Oranges
2 Eggs, lightly beaten
200g/7oz Dark Brown Sugar
300g/10.6oz Dried Figs
2 Tsps Ground Cinnamon
1 Tsp Ground Ginger
1 Tsp Ground Aniseed
2 Tbls Cocoa Powder
100g/3.5oz Dark Chocolate
125/4.4oz Roasted Hazelnuts, roughly chopped
175g/6.2oz Dark Chocolate, chopped into tiny pieces
1/2 Cup (125ml) Elmlea Double Cream (Heavy Whipping Cream)
1 Tsp Coffee Granules
Preheat the oven 180C/Gas 4.
Butter grease a 25cm bundt tin.
In a bowl, add the oil, brandy, honey and beaten eggs and mix together.
In another large bowl, sift the flour and cocoa powder then add the sugar, nuts and spices.
Chop the chocolate, cut the figs in quarters and roughly chop the hazelnuts. Add everything to the bowl of flour.
Pour in the wet mixture over the dry ingredients and fold JUST until well combined. Transfer batter to your prepared cake tin and bake in oven for 35-40 minutes.
Test the cake by briefly removing it from the oven and pressing gently in the center – it should feel firm without any sinking. (The skewer test won’t work as there is fruit and chocolate.)
Remove from oven and allow to cool for 15 to 30 minutes. Turn over and leave to cool completely.
Chocolate Ganache – Heat the cream in the microwave then stir in the coffee. Pour onto chopped chocolate and leave to stand for a few minutes. Stir with a balloon whisk until well combined then add the brandy adding more or less to your liking. Pour over cake and decorate as desired (I used berries, aniseed balls, ginger, pecans, hazelnuts and fresh rosemary).