Nairn Oct 2011 12/09/2011 16:16 page 20
recipe
Chef’s Confidential As the nights draw in there is a sense that winter is on the way and without being alarmist I thought I would talk about whisky and food this month, in particular sharing with you my recipe for Whisky Christmas Cake. This is a real family favourite during the festive period and now is the best time to make it and let it mature over the coming weeks. Whilst I am not one for putting the best single malts into the cake it is worth using a really good blended whisky that is full of character and flavour. My favourite for this recipe is Chivas Regal 12 year old, it has a lovely fruity and toffee aroma and when steeping the fruit in it brings out the most amazing flavours. Any good blended whisky can be used.
Whisky Christmas Cake Preheat the oven to 170°C (150°C fan oven) Gas Mark 3 Dried Fruit
350g
Ready to eat prunes
150g
Grated lemon rind and juice
1 lemon
Chivas Regal
150ml
Whisky Liqueur
30ml
Softened butter
225g
Ground Almonds
50g
Muscovado Sugar
225g
Large eggs
3
Wholemeal Self raising flour
225g
Mixed Spice
1.5 tsp
Cinnamon
1 tsp
Method 1. Soak the dried fruit, prunes and grated lemon rind in a bowl with the whisky and whisky liqueur. Soak at least overnight but preferably longer. 2. Grease and line the base and sides of an 20.5com round cake tine, with a removeable base. Use a double thickness of baking parchment. Wrap a double thickness of brown parcel paper around the outside of the tin and secure with string. 3. Using an electric hand mixer beat together the soft butter and sugar. Add the eggs a little at a time and continue beating until smooth. Mix the flour and spices together and using a large metal spoon add gradually to the egg and butter mixture. Finally add the ground almonds. 4. Place half the soaked fruit into a food processor and pulse to a puree. Add this and the rest of the fruit to the rest of the mix and combine well. 5. Spoon into the cake tin and place in the oven on a centre shelf, for 2 .25 to 2.75 hours. 6. Remove from the oven after the minimum cooking time and test using a skewer to see if cooked. The skewer should come out clean. If it doesn't place back in the oven and check after a further 15-20mins. If the cake starts to look quite dark on the top, cover with brown paper with a whole cut in the middle to prevent it getting too discoloured. 7. When cooked, allow the cake to cool in the tin before removing the lining paper. If storing for Christmas then leave the lining paper on, cover with foil and finally cling film and store in a cool dry cupboard until you are ready to decorate.
Penny Ellis, Owner Knockomie Hotel, Forres tel: 01309 673146
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