Recipe courtesy of Joann Maguire
Show: Cake Wars
Print
Total:
1 hr
Active:
30 min
Level:
Easy
Total:
1 hr
Active:
30 min
Level:
Easy

Ingredients

  • 4 ounces whole hazelnuts (3/4 cup)
  • Butter, at room temperature, for greasing
  • 2 tablespoons brandy 
  • 3 ounces dried cherries (1/2 cup) 
  • 3 ounces unsweetened chocolate, finely chopped (3/4 cup) 
  • 1 1/4 ounces bittersweet chocolate, finely chopped (1/4 cup) 
  • 1 cup plus 1/2 tablespoon all-purpose flour 
  • 1 1/2 teaspoons ground cinnamon 
  • 2/3 cup honey 
  • 2/3 cup firmly packed light brown sugar
  • 1/2 teaspoon cocoa powder

Directions

Special equipment: a 9-inch springform pan

Preheat the oven to 350 degrees F.

Spread the hazelnuts on a baking sheet. Bake until fragrant, about 10 minutes. Rub the warm hazelnuts in a clean kitchen towel to remove the skins.

Reduce the oven temperature to 300 degrees F. Grease a 9-inch springform pan with butter, then fit with a circle of parchment paper, and brush the parchment with butter.

Combine the hazelnuts, brandy, cherries, unsweetened chocolate and bittersweet chocolate in a medium bowl. Sift 1 cup of the flour and 1/2 teaspoon of the cinnamon in another bowl.

Combine the honey and sugar in a saucepan. Stirring constantly, bring the mixture to a boil, then reduce the heat and simmer for 2 minutes. Add the dried fruit mixture, stirring until combined. Fold in the flour and mix to combine. Pour into the prepared pan.

Use wet hands or a small metal spatula to press the mixture to form a level layer. Combine the remaining 1/2 tablespoon flour, 1 teaspoon cinnamon and the cocoa. Sift over the cake. Bake until set, about 30 minutes.

Cool and gently brush off the flour coating before serving.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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