Rory O’ Connell’s Dried Fig, Date, Almond, Pistachio and Chocolate Cake
- For the cake:
- 4 eggs (M)
- 170g caster sugar
- 200g melted and cooled Kerrygold Pure Irish Salted Butter
- 100g pistachios (coarsely chopped)
- 200g ground almonds
- 150g medjool dates (stoned and chopped into c ½ cm dice)
- 150g dried figs (chopped into ½ cm dice)
- 1 tsp orange or vanilla extract
- 1 tsp orange flower water
- For the icing:
- 80g chocolate
- 80g Kerrygold Pure Irish Salted Butter
Rory O'Connell's delicious dried fig, date, almond, pistachio and chocolate cake serves 8-10.
- Preheat the oven to 170 C.
- Paint the sides of a 24cm spring form or cake tin with a little melted butter and line the base of the tin with a disc of parchment paper.
- Place the eggs and sugar in the bowl of a stand mixer and whisk until the mixture is pale and light. This will take about 5 minutes to achieve. The mixture should be firm enough to hold a figure of eight if lifted up with the whisk.
- Using a long handled flexible spatula, fold in the melted butter followed by the almonds, dates, figs, pistachios, orange flower water and orange extract.
- Pour the mixture into the prepared tin, smooth the surface and place in the preheated oven.
- Cook for 50 minutes by which time the cake should be well coloured and beginning to come away from the sides of the tin.
- Remove from the oven and place the cake, still in the tin, on a wire rack to cool. After 30 minutes, run a blunt table knife around the inside of the tin and turn out the cake. You will notice that the fruit and nuts have fallen to the bottom of the cake and that is perfect as you will be serving the cake upside down. It is recommended to leave the disc of parchment on the paper until it is completely cool.
- To make the icing, place the chocolate in a pyrex bowl and sit the bowl over a saucepan of cold water. The water must not be touching the bottom of the chocolate bowl. Bring the water to a simmer and immediately turn off the heat. The chocolate will not be fully melted but will continue to melt over the residual heat in the saucepan.
- When the chocolate is melted, remove the bowl from the saucepan and allow to cool until barely tepid. This is very important as if the chocolate as you beat in the butter, you may end up with a sauce rather than a spreadable icing. Using an electric hand whisk or your own hand, whisk the butter into the chocolate a few pieces at a time until all of the butter is incorporated to yield a glossy and spreadable icing.
- Remove the disc of parchment paper from the cake and place fruit side up on a large flat plate.
- Using a spatula of flexible palate knife, spread the icing over the top and sides of the cake.
- The cake is now ready to serve with softly whipped cream or crème fraiche.
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