CHOCOLATE LIQUOR SPONGE CAKE WITH NUTS & FRUITS

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CHOCOLATE LIQUOR SPONGE CAKE WITH NUTS & FRUITS

The cold weather is here and it's time to light the fireplace! At Nutty Delights we can't think of anything better than enjoying a cosy evening at home enjoying a liqueur sponge cake filled with dried fruits and nuts, in front of the fireplace. We leave you the recipe so that, if you also fancy the plan, you can enjoy it.

A piece of sponge cake of nuts & dried fruits soaked in chocolate liquor

ABOUT THIS RECIPE:

15 servings 70 minutes Easy

INGREDIENTS:

Candied Red Cherries	15 units
Pecan Pieces	70 g
Sliced Almonds	70 g
Dried Root Ginger	70 g
Dried Cranberries	80 g
Dried Melon Cubes	70 g
Corn Flour	250 g
Brown Sugar	150 g
Eggs	3 medium eggs
Butter	180 g
Bicarbonate	7 g
Chocolate Liquor	5 tbs
Cinnamon	½ tbs
Ground nut	½ tbs
Ground Ginger	½ tbs
Lemon peel	From 1 lemon
Salt	A pinch

RECIPE:

Heat the oven to 160C.
Put the nuts and dried fruits to macerate in the chocolate liqueur.
Mix the butter with the sugar and beat with a whisk until creamy.
Then sift the flour together with the baking soda, cinnamon powder, ginger powder
and ground nut. Mix with the previous mixture.
Add the lemon zest
Remove the chocolate liqueur from the dried fruit and nuts mixture and reserve the
liqueur for later.
Add a few teaspoons of flour to the nuts and dried fruit and mix well in the bowl, so
that the nuts and dried fruit do not fall to the bottom of the cake. Add it to the
previous mixture and mix well.
Place in the oven until a toothpick comes out dry.
Remove from the oven once ready, sprinkle the sponge cake with the chocolate
liqueur on top and wait for it to cool.
Once cooled, decorate with red candied cherries and melon cubes on top.
Enjoy with a glass of chocolate liqueur!