Certosino - Slovak Style

Ingredients

In this Slovak adaptation of Certosino, the traditional Italian Christmas cake, we incorporate the unique flavors and ingredients of Slovak cuisine. The original recipe is modified to include Slovak spices such as cloves and nutmeg, which add a distinct warmth to the cake. Additionally, we use dried fruits commonly found in Slovakia, such as raisins, figs, and apricots, to infuse the cake with their natural sweetness. The cake is also soaked in rum or brandy, a popular practice in Slovak baking, to enhance its flavor and preserve its moisture. We alse have the original recipe for Certosino, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 tsp baking powder 1 tsp baking powder
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• 1/2 tsp ground cloves 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg 1/2 tsp ground nutmeg
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 4 large eggs 4 large eggs
• 1/2 cup (120ml) rum or brandy 1/2 cup (120ml) rum or brandy
• 1 cup (150g) raisins 1 cup (150g) raisins
• 1/2 cup (75g) dried figs, chopped 1/2 cup (75g) dried figs, chopped
• 1/2 cup (75g) dried apricots, chopped 1/2 cup (75g) dried apricots, chopped
• 1/2 cup (60g) walnuts, chopped 1/2 cup (60g) walnuts, chopped
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 48g, 30g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, cloves, and nutmeg.
3. 3.
   Add the vegetable oil and eggs to the dry ingredients, and mix until well combined.
4. 4.
   Stir in the rum or brandy, raisins, dried figs, dried apricots, and chopped walnuts.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top.
6. 6.
   Bake for approximately 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. 7.
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. 8.
   Once cooled, dust the top of the cake with powdered sugar.
9. 9.
   Serve slices of the Slovak Spiced Christmas Cake as a delightful treat during the holiday season.

Treat your ingredients with care...

• Raisins — Soak the raisins in warm water or rum for 10 minutes before adding them to the batter. This will plump them up and prevent them from drying out during baking.
• Dried figs and apricots — Ensure the dried fruits are finely chopped to distribute their flavors evenly throughout the cake.
• Walnuts — Toast the walnuts in a dry skillet over medium heat for a few minutes until fragrant. This will enhance their nutty flavor.

Tips & Tricks

• For a more intense flavor, let the cake sit for a day or two before serving. The flavors will meld together and the cake will become even more moist.
• If you prefer a stronger alcoholic flavor, brush the cake with additional rum or brandy after it has cooled.
• Feel free to add a pinch of ground ginger or cardamom for an extra layer of spice.
• Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors and textures.
• Store the cake in an airtight container at room temperature for up to 5 days.

Serving advice

Slice the Slovak Spiced Christmas Cake into generous portions and serve it as a centerpiece dessert during festive gatherings. Accompany each slice with a cup of warm tea or coffee to enhance the flavors.

Presentation advice

Dust the top of the cake generously with powdered sugar to create an elegant snowy effect. For an extra festive touch, garnish the cake with a sprig of fresh mint or a few dried fruits.