100g raisins
4 tbsp honey schnapps
250g stale bread
100g amaretti cookies
700ml of milk
1 tsp vanilla essence
1 pinch of salt
75g cocoa powder
1 tsp cinnamon
1 pinch of ground cloves
1 pinch of nutmeg
150g sugar
100g butter
20ml honey schnapps
3 eggs
100g candied orange peel
100g chopped almonds
70g pine nuts
Makes 1 cake
The night before, mix the raisins with the honey schnapps in a small bowl and leave to soak overnight.
The next day, cut the bread into small cubes and put in a large bowl with the amaretti.
Heat the milk, vanilla essence and a pinch of salt in a saucepan until simmering.
Pour the hot milk over the bread and the amaretti, stir and let the mixture soak for 1-2 hours.
Once the bread is soaked, stir in the cocoa powder, cinnamon, cloves, nutmeg and sugar and mix well.
Melt the butter fold through the batter with the honey schnapps. Fold through the eggs, orange peel, chopped almonds and 50g pine nuts.
Preheat the oven to 165° C fan.
Line the bottom of a 24cm springform with baking paper. Pour the batter into the prepared tin. Sprinkle the remaining pine nuts over the cake.
Bake the cake in the preheated oven for 90 minutes.
Let the cake cool in the tin on a wire rack and remove from the tin after 30 mins.
Serve the cake lukewarm or cold with a scoop of vanilla ice cream.
