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GSABO - S2- Ep9 - Recipes

Hazelnut and Cranberry Fruit Cake

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Main cake:

  • 200g butter, plus some extra
  • 100g raisins (baker’s mix)
  • 200g glace cherries, halved
  • 100g cranberries, dried
  • 200g cranberries, frozen
  • 200g chocolate, semi-sweet
  • 1 orange, juice and zest
  • 50ml cherry liqueur
  • 250g sugar, brown
  • 1 tsp vanilla extract
  • 4 eggs, large
  • 200g flour, self-raising
  • 100g flour, almond
  • 100g hazelnuts, toasted
  • 1 tbsp mixed spice
  • 1/2 tsp salt

Mini cakes:

  • 100g butter
  • 125g sugar, brown
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 50g raisins (baker’s mix)
  • 100g glace cherries, halved
  • 50g cranberries, dried
  • 100g cranberries, frozen
  • 25ml brandy
  • 1/2 orange, juice and zest
  • 100g flour, self-raising
  • 50g flour, almond
  • 1 tsp mixed spice
  • 1/4 tsp salt
  • 50g chocolate, semi-sweet

Marzipan:

  • 4 1/2 cups icing sugar
  • 4 1/2 cups almonds, ground
  • 3 egg whites
  • 3 tsp almond extract
  • pinch salt

Apricot jam:

  • 1 tin halved apricots in syrup
  • 3/4 cup water
  • 1 lemon, juice and zest

Custard sauce:

  • 1/4 cup custard powder
  • 1/2 cup sugar, brown
  • 2 cups milk
  • pinch salt

Fondant:

  • 700g marshmallows, white
  • 6 tbsp water
  • 4 tbsp food glycerine
  • 2 tsp clear vanilla extract
  • 1.5kg icing sugar
  • 150g vegetable shortening
  • food colouring, green
  • food colouring, red

Assembly:

  • snow flake cutters
  • leaf plunger cutters
  • sugar pearls, gold
  • shimmer dust, gold

Preparation method

Main cake:

  • Preheat oven to 160 C
  • Grease and line a 20cm cake tin - the paper must be higher then the tin
  • Bring the raisins, cherries, cranberries, alcohol, orange juice and zest to a boil
  • Let it simmer for 3 minutes, until cranberries are a bit soft, then set aside to cool
  • Beat butter and sugar until pale and fluffy, add vanilla extract and eggs, one at a time
  • Fold in flour, salt, almond flour, hazelnut, chocolate chips and mixed spice
  • Stir in the soaked fruits and their juice
  • Pour batter into the prepared tin and level the top
  • Bake for 80 minutes or until a skewer comes out clean
  • Leave in the tin to cool

Mini cakes:

  • Butter and line 4 mini loaf tins with grease proof paper
  • Follow the same procedure as when making the main cake
  • Divide the batter amongst the 4 pans
  • Bake at 160 C for 35 minutes
  • Leave in the tin to cool
  • Then cool completely on a wire rack
  • Once cooled, cut into bite-size portions and cover with marzipan and fondant

Marzipan:

  • In a large mixing bowl, mix together icing sugar, almonds and salt
  • In another bowl, mix egg whites with almond extract
  • Add the sugar mixture into the egg whites mixture bit by bit, until combined
  • Wrap in cling wrap until ready to use

Apricot jam:

  • Place apricots with syrup in a saucepan, add sugar, lemon juice and zest
  • Boil until thick, mash as the apricot become tender
  • Chill in the fridge

Custard sauce:

  • Place custard powder, sugar, salt and 1/2 cup milk into saucepan, simmer on low heat
  • Heat the remainder of the milk
  • Add the hot milk to the custard mixture and continue to cook on low heat
  • Temper the egg yolk with a bit of the mixture and then continue to cook until thick

Fondant:

  • Add 2 spoons of water to marshmallows and heat until dissolved
  • Add the clear vanilla extract and glycerine
  • Grease the bowl of your mixer with margarine and add the melted marshmallows
  • Add 1/2 the icing sugar and mix, then add the remaining water and icing sugar and mix
  • Grease your hands and tip mixture out onto a greased work surface and knead
  • Colour a small batch red and another small batch green
  • Roll out and cover your cake

Assembly:

  • Brush all the cakes with jam, roll out marzipan and cover all the cakes
  • Brush all the cakes with jam again and cover with fondant
  • Decorate with sugar pearls and snowflakes for a Christmas theme