The recipe, from Jill Rose of Chiboust, to go along with our holiday enteratining story. See the other recipes and watch chefs demo their recipes by clicking here: lohud.com/holidaydishes.
By Jill Rose of Chiboust in Tarrytown
- 1 cup whole almonds
- 1/2 cup plus 1 tablespoon (140 grams) dried currants
- About 2 tablespoons (30 grams) dark rum
- 2 cups (180 grams) cake flour
- 1/2 teaspoon (2 grams) baking powder
- 1/8 teaspoon salt
- Scant 1/2 cup (20 grams) almond paste
- 2 sticks (1/2 pound or 250 grams) butter, softened
- 1/3 cup (75 grams) sugar
- 1/4 cup molasses
- 3 large eggs (140 grams)
- 2 tablespoons (30 grams) apricot jam
- 2 tablespoons (30 grams) candied orange peel dice
- 1/2 cup (125 grams) mostarda di frutta
- 1/2 cup (125 grams) candied mixed melon, diced
- 1/4 cup melted butter
- Soak currants in enough rum to cover (about 2 tablespoons) overnight.
- Preheat oven to 275 degrees.
- Place almonds in a bowl and cover with boiling water. Allow them to soak for about 5 minutes, then drain. Butter and flour a 8-inch round cake pan.
- In medium bowl, sift together flour, baking powder and salt. Set aside.
- Beat almond paste to soften, then add butter, sugar and molasses and beat until light and creamy.
- Add eggs, one at a time, incorporating well after each addition. Mix in apricot jam. Scrape down the sides of the bowl.
- In two additions, add the sifted flour mixture. Beat until just incorporated. Fold in the currants, candied orange peel, mustard di fruta and candied melon.
- Pour batter into pan. Arrange almonds in concentric circles around the top of the batter. Do not press too hard or they will disappear while baking.
- Bake for about 1 hour until a toothpick comes out clean. After the cake has cooled, brush the top of the cake and the almonds with melted butter.