65 g (2 1/2 oz) butter
200 g (7 oz) brown sugar
1 whole egg
30 ml (2 tbsp) orange juice, sieved
10 g (2 tsp) orange zest
50 g (2 oz) chocolate, melted and cooled
60 ml (2 fl oz) milk
pinch bicarbonate of soda
130 g (4 1/2 oz) plain flour sifted
2.5 g (1/2 tsp) baking powder
2.5 g (1/2 tsp) ground cinnamon
pinch ground cloves
75 g (3 oz) raisins
50 g (2 oz) flaked almonds
200 g (7 oz) brown sugar
1 whole egg
30 ml (2 tbsp) orange juice, sieved
10 g (2 tsp) orange zest
50 g (2 oz) chocolate, melted and cooled
60 ml (2 fl oz) milk
pinch bicarbonate of soda
130 g (4 1/2 oz) plain flour sifted
2.5 g (1/2 tsp) baking powder
2.5 g (1/2 tsp) ground cinnamon
pinch ground cloves
75 g (3 oz) raisins
50 g (2 oz) flaked almonds
for the Filling
1 portion Buttercream with Cooked Egg Yolks
75 g (3 oz) pecan nuts, chopped
50 g (2 oz) grated coconut
75 g (3 oz) raisins, cut in half
pecan halves and flaked almonds to decorate
75 g (3 oz) pecan nuts, chopped
50 g (2 oz) grated coconut
75 g (3 oz) raisins, cut in half
pecan halves and flaked almonds to decorate
method
1. Cream the butter and half the sugar. Beat in the egg, blend well. Add the orange juice and zest. Beat in the rest of the sugar and the chocolate. Combine well.
2. Mix the milk with 60 ml (2 fl oz) water and blend in the bicarbonate of soda.
3. Sieve together the flour and baking powder with the cinnamon and cloves.
4. Dust the almonds and raisins with some of the flour and set aside.
5. Beat one third of the liquid into the mixture followed by one third of the dry ingredients. Repeat in two further stages.
6. Mix in the raisins and almonds. Turn into a deep, ready-greased and fully lined 22 cm ( 8 1/2 in) loose-based tin. Level the surface.
7. Bake in the preheated oven at 180°C (350°F) Gas 4 for 1 hour until risen and shrinking away slightly from the edges of the tin. Cool on a wire rack.
8. Make the filling. Into the cooled cream mix the pecan nuts, coconut and raisins.
9. To assemble, split the cake into three layers. Reserve just over one-third of the filling for the outside and use the remainder to sandwich the three chocolate layers together. Smooth the rest on the top and sides of the cake. Decorate with pecans and almond flakes.
10. The cake should settle for at least a day before it is cut. It will stay fresh for up to a week.
2. Mix the milk with 60 ml (2 fl oz) water and blend in the bicarbonate of soda.
3. Sieve together the flour and baking powder with the cinnamon and cloves.
4. Dust the almonds and raisins with some of the flour and set aside.
5. Beat one third of the liquid into the mixture followed by one third of the dry ingredients. Repeat in two further stages.
6. Mix in the raisins and almonds. Turn into a deep, ready-greased and fully lined 22 cm ( 8 1/2 in) loose-based tin. Level the surface.
7. Bake in the preheated oven at 180°C (350°F) Gas 4 for 1 hour until risen and shrinking away slightly from the edges of the tin. Cool on a wire rack.
8. Make the filling. Into the cooled cream mix the pecan nuts, coconut and raisins.
9. To assemble, split the cake into three layers. Reserve just over one-third of the filling for the outside and use the remainder to sandwich the three chocolate layers together. Smooth the rest on the top and sides of the cake. Decorate with pecans and almond flakes.
10. The cake should settle for at least a day before it is cut. It will stay fresh for up to a week.
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