Certosino - Italian Christmas Fruitcake

Ingredients

• 1 cup (150g) almonds, coarsely chopped 1 cup (150g) almonds, coarsely chopped
• 1 cup (150g) hazelnuts, coarsely chopped 1 cup (150g) hazelnuts, coarsely chopped
• 1 cup (150g) dried figs, chopped 1 cup (150g) dried figs, chopped
• 1 cup (150g) dried apricots, chopped 1 cup (150g) dried apricots, chopped
• 1 cup (150g) raisins 1 cup (150g) raisins
• 1 cup (150g) candied orange peel, chopped 1 cup (150g) candied orange peel, chopped
• 1 cup (150g) candied citron peel, chopped 1 cup (150g) candied citron peel, chopped
• 1 cup (240ml) honey 1 cup (240ml) honey
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 15g (2g saturated)
• Carbohydrates: 52g (38g sugars)
• Protein: 5g
• Fiber: 4g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C) and line a round cake pan with parchment paper.
2. 2.
   In a large mixing bowl, combine the almonds, hazelnuts, dried figs, dried apricots, raisins, candied orange peel, and candied citron peel.
3. 3.
   In a saucepan, heat the honey and sugar over medium heat until the sugar dissolves completely. Remove from heat and let it cool slightly.
4. 4.
   Pour the honey mixture over the nut and fruit mixture, and mix well to combine.
5. 5.
   In a separate bowl, whisk together the flour, cinnamon, nutmeg, and cloves. Gradually add this mixture to the fruit and nut mixture, stirring until everything is well coated.
6. 6.
   Transfer the batter to the prepared cake pan and press it down firmly to ensure there are no air pockets.
7. 7.
   Bake for 45-50 minutes, or until the top is golden brown and set.
8. 8.
   Remove from the oven and let it cool completely in the pan.
9. 9.
   Once cooled, remove the cake from the pan and dust the top with powdered sugar.
10. 10.
    Slice into thin wedges and serve.

Treat your ingredients with care...

• Almonds — Toast the almonds in a dry skillet over medium heat for a few minutes until they become fragrant. This will enhance their flavor.
• Hazelnuts — To remove the skins easily, roast the hazelnuts in the oven at 350°F (175°C) for about 10 minutes. Then rub them in a kitchen towel to remove the skins.
• Candied fruits — If you can't find candied orange peel or citron peel, you can substitute with candied lemon peel or other candied fruits of your choice.

Tips & Tricks

• For a more intense flavor, let the Certosino rest for a day or two before serving. This allows the flavors to meld together.
• Store the Certosino in an airtight container at room temperature for up to two weeks. The flavors will continue to develop over time.
• Serve thin slices of Certosino with a cup of strong espresso or a glass of Vin Santo, a sweet Italian dessert wine.

Serving advice

Serve the Certosino as a delightful dessert during the holiday season. It pairs well with a dollop of whipped cream or a scoop of vanilla gelato.

Presentation advice

Place the Certosino on a festive platter and dust it generously with powdered sugar. Garnish with a sprig of fresh mint or a few candied fruits for an elegant touch.