Fig, apricot and pistachio Christmas cake
Fig, apricot and pistachio Christmas cake Kim Morphew London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since
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Cooking tools:
- Hand mixer
- Cake pan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Oven
- Parchment paper
- Plastic wrap
- Spoon
- Measuring spoon
- Grater
- Citrus press
- Mortar and pestle
- Brown paper
- String
- Aluminum foil
- Skewer
- Rubber band
- Airtight container
Ingredients
- 1 x 250g pack dried figs, trimmed
- ½ x 250g pack dried apricots
- ½ x 250g pack stoned dates
- 1 x 125g pack Taste the Difference dried morello cherries
- 1 x 500g pack mixed dried fruit
- finely grated zest and juice of 1 large orange
- 100ml golden rum, plus extra for feeding the cake
- 275g unsalted butter, softened, plus extra for greasing
- 275g dark muscovado sugar
- 3 tbsp pomegranate molasses
- 4 large eggs, beaten
- 1 x 100g pack pistachio kernels
- 350g plain flour
- 1½ tsp ground cinnamon
- ¾ tsp ground or freshly grated nutmeg
- ½ tsp ground cardamom (crush the seeds from 12 pods)
- ¾ tsp ground cloves
- 75g ground almonds
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