This light nutty delight ought to be canvassed and put away in a cool place for something like 3 weeks before cutting. Ice with a white chocolate ganache to which icing sugar has been included. Or on the other hand simply dust with icing sugar.
Ingredients
150 g Pitted dates, chopped
150 g Craisins, chopped
150 g Walnuts, chopped
150 g White chocolate, chopped
150 g Light brown sugar
2 Oranges, use the finely grated rinds only
300 ml Sticky wine, eg late harvest Riesling, or orange juice
3 large Eggs, beaten
1 Apple, peeled, cored and grated
2 cups Self raising flour
2 tsp Ground cinnamon
Preheat the broiler to 160C. Delicately oil a 21cm round cake container and line with heating paper.
Join the dried natural product, nuts, chocolate, dark colored sugar and skins in a substantial bowl. Blend in the wine.
Include the eggs, apple then the filtered flour and cinnamon. Fill the readied cake dish.
Prepare for about 1¼ hours or until the point when a stick embedded in the middle confesses all. Cool and enclose by thwart to store.
A greater amount of Jan's bubbly heats
