225 g Butter
275 g Granulated sugar
3 Eggs
175 ml Buttermilk
125 ml Dessert wine; sweet white
-wine or
; grape juice
175 g Plain flour
125 g Self raising flour
225 g White chocolate; melted and
-cooled
; slightly
TOPPING
1 50 grams who almonds and
-hazelnuts; roughly chopped
2 tb Apricot jam
2 Pieces stem ginger; roughly
-chopped
2 tb Ginger syrup
50 g Dried apricots; roughly
-chopped
100 g White chocolate; melted
Preheat oven to 180C/350F/gas 4.
Grease and line a 23cm spring form cake tin. Place the butter and sugar in
a bowl and beat until light and creamy. Gradually add the eggs and beat
well. Stir in the buttermilk and 75ml of the dessert wine.
Sift the flours into the mixture and then add the cooled melted chocolate.
Spoon the mixture into the prepared cake tin and bake in the oven for 1
hour 20 minutes or until a skewer poked into the middle of the cake, comes
out clean.
Leave the cake to cool for 10 minutes, pour over the remaining wine.
To make the topping, put the nuts into a heavy based frying pan, dry fry
for a few minutes until golden, transfer to a plate. Put the apricot jam,
ginger and ginger syrup into the pan, heat gently and simmer for a couple
of minutes. Add the fruit and nuts and mix everything together. Spoon onto
the top of the cake and drizzle over the white chocolate.
Yields
8 servings