Spicy Chocolate Garam Masala Fruit Cake ... the right winter warmer this holiday season
Spicy Chocolate Garam Masala Fruit Cake ...One bite of the cake and you get transported to winter wonderlands where warm spices, chocolate and rum embrace you with their warmth. The flavours come together really well, and each crumb screams HOLIDAY SEASON!
Ingredients
Fruit mix
- 150 g fruit mix {raisins berries, apricots, figs, orange, ginger etc}
- 150 ml Captain Morgan Rum
- 2 tbsp garam masala powder
- 2 tbsp coconut sugar
Dry Mix
- ½ cup all purpose flour
- ½ cup almond meal
- ¼ cup cocoa powder
- Pinch salt
- ½ tsp baking soda
- 1 tsp baking powder
- 1 cup chopped walnuts
- ½ cup dark chocolate chips
Wet mix
- 75 g clarified butter {ghee}
- 1 cup coconut sugar
- 1 egg
- 1 tbsp Greek yogurt
- vanilla extract
To top
- 30 ml Captain Morgan Rum
Instructions
Fruit mix
- Soak the fruit in the rum, 2 tbsp coconut sugar & garam masala for 2-3 days {or more if possible}. Check daily and top with more rum if required.
- Preheat oven to 160C. Line the bottoms and side of a 6" round tin with baking parchment.
Wet Mix
- In the bowl of a stand mixer, beat the clarified butter/ghee and coconut sugar until light and moussey.
- Beat in eggs plus vanilla extract. Beat in the Greek yogurt.
Dry Mix
- In a large bowl, whisk together the flour, almond meal, cocoa, baking powder, baking soda and salt.
- Stir together dry mix with walnuts and chocolate chips.
- Toss the fruit into the dry mix, then fold it all into the butter mix.
- Transfer to prepared tin, even out and bake for 50-60 minutes until done.
To finish
- Poke holes into the cake as soon as it comes out, and drizzle about 30ml of rum over it.
- Cool completely and rest for a day.