Coming into the mood of winter I made this cake which was inspired by the Italian Christmas cake called Panforte. I had so much fun making this post. Here I am at work:
I added all my favourite ingredients in this cake. This cake is so full of minerals, the only part of your body which will suffer are your teeth! Just look at all the syrups I used:
The rich dark chocolate is for me a must in this recipe. Also the organic dark chocolate and cocoa give you the extra anti-oxidants. I added lots of nuts and juicy figs! Oh, the figs are so amazingly wonderful. The next day the cake tastes even better. Oh yes, I also used a little candied orange peel since this ingredient reminds me of Christmas. It's optional.
80 g (1/2 cup) hazelnuts 75 g (1/2 cup)almonds 55 g (1/2 cup) pecan nuts 2 tbl organic candied orange peel (geconfijte sinaasappelsnippers Eco) 2 tsp cinnamon 1 tsp gingerbread spice (koekkruiden) 105 g (3/4 cup) all-purpose flour (gebuild meel) 2 tbl Dutch cocoa 30 g (1/4 cup) sucanat 70 g (1/2 cup) organic dark chocolate, cut in pieces 60 g (1/3 cup) raisins 165 g (1 cup) dried figs
1 tbl molasses 1 tbl date syrup 60 ml (1/4 cup) corn & barley malt syrup (maismoutstroop) 2 tbl maple syrup (ahornsiroop) 1 tsp vanilla essence (vanille aroma) 1/4 tsp almond essence (amandel aroma) 60 ml (1/4 cup) soy milk
Preheat the oven to 160 C
Cut the hazelnuts and almonds into large pieces. Toast them in a pan shortly. Place the dried figs in a pan with water and cook them for about 3 to 5 minutes until they are soft. Then slice them in halves or quarters.
Now place the toasted nuts in a bowl. Add the whole pecans, the figs, candied peel, all the other dry ingredients and mix.
In another bowl whisk all the wet ingredients together. Pour this into the bowl of dry ingredients. Place the batter in a springform. I lined the bottom with parchment paper.
Bake the cake in the oven for 45 minutes. Take it out of the oven and let the cake cool. Then Remove it from the springform. The cake can now be sprinkled with powdered sugar.