Store in an airtight tin.A 150g jar of beautiful French clementine halves soaked in syrup! Corsiglia offers this bright orange-colored sweet treat that carries mellow textures and no bitterness, as it sustains the natural flavor of clementines. Brush a little of the warm marmalade over the top, decorate with the candied fruits and nuts, then brush with the remaining marmalade. Put the cake on a board or serving plate.
To decorate the cake, warm the no-peel marmalade in a small pan. Repeat once a week until you’re ready to decorate the cake. Drizzle over 1 tbsp Drambuie, then re-wrap. Next day, unwrap and spike the base of the cake all over with a skewer. Wrap in clean baking paper and foil, then store in a cool dark place. Remove the cake from the tin, then peel off the baking paper. Take the cake out of the oven and let it cool completely in the tin. 
Put the paper on top of the cake tin, slide onto a low oven shelf and bake for 4-4½ hours, or until a skewer inserted into the middle comes out clean.
Take a large sheet of baking paper and fold in half – it should still generously cover the top of the tin. Make deep indentations all over the surface of the cake mixture using the handle of a wooden spoon. Spoon the mixture into the prepared tin and level the top. Fold in the rest of the flour, the soaked fruits and any remaining liquid, the walnuts, treacle and marmalade. (If the mixture looks like it’s about to split or curdle, mix in a tablespoon or two of the sifted flour.) In another bowl, cream the butter with an electric hand mixer until pale, then add the sugar and beat well for 5 minutes until fluffy. Sift the flour, salt, baking powder and spices into a bowl. This stops the outside cooking too quickly. 
Tie a thick, wide strip of folded newspaper around the outside of the tin, put more folded newspaper on a baking tray and put the cake tin on top. Grease and line a deep 23cm heavy-gauge cake tin with baking paper, then grease the paper. The next day, preheat the oven to 140☌/fan120☌/gas 1.Tip into a bowl, cover and leave overnight. Bring to the boil, stirring, then cover and simmer for 5 minutes. Put the glacé cherries, dried fruit and candied peel in a large pan, then add the Drambuie, zest and juice.
0 kommentar(er)
