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  • 300 g dark coking chocolate

  • 100 g almonds

  • 100 g brazil nuts

  • 100 g pecans

  • 150 g dates seedless

  • 100 g red glace cherries

  • 100 g soft dried figs

  • 50 g crystallised ginger

  • ground cinnamon

  • 7 egg whites

  • 150 g caster sugar

  • Champagne berries

  • 3 cups sugar

  • water to cover

  • 1 kg frozen raspberry

  • 1 cinnamon quill

  • 0.5 lemon

  • 1 bottle champagne

  • strawberries, blueberries, blackberries, raspberries, any other berry


  • 1.

    Place nuts & cooking chocolate into food processor & pulse until roughly chopped.

  • 2.

    Finely chop dates, cherries, figs & ginger.

  • 3.

    Combine nuts, chocolate, fruit & cinnamon in large bowl.

  • 4.

    Beat egg whites until stiff, gradually beat in sugar until dissolved.

  • 5.

    Fold egg whites into fruit & nut mixture.

  • 6.

    Spoon into a 25cm lined cake tin.

  • 7.

    Bake in pre-heated oven (180deg) for about 1 hr.

  • 8.

    Allow to cool in open oven.

  • 9.

    Dust with icing sugar & serve with champagne berries (recipe below) and cream

  • Champagne berries:

  • 1.

    Heat sugar and water to make syrup

  • 2.

    Then add frozen raspberries, cinnamon quill, lemon and champagne

  • 3.

    Cook for about ten minutes then turn off and add fresh berries:


Keeps for at least 1 week in airtight container.
Use leftover egg yolks to make delicious home made aioli.

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Average Rating
4 comments • 4 ratings
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Posted by Judy194Report
oh my goodness, i want to try this -it looks so yummy
Posted by Bronwen13Report
entertaining with a TWIST,love this cake, am going to try on 18th so will let you all know
Posted by Ros87819Report
This is great! I make it for my daughter who can't eat any grains or dairy & everyone enjoys it.
Posted by Hilary9Report
Sounds fantastic. Think I'll give it a go.
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