By Moti Buchbut
Executive Chef, Inbal Jerusalem Hotel
7 oz. butter or margarine
7 oz. brown sugar
7.5 oz. flour
1 tsp. baking powder
4 medium eggs
Â¼ cup sweet red wine
pinch of salt
1 tsp. vanilla essence
7 oz. finely chopped dried fruits and nuts (such as cherries, apricots, almonds, or walnuts)
3.5 oz. bittersweet chocolate (place an extra 1 oz. aside for final garnishing)
optional: pareve whipped cream, amaretto liquor
thinly sliced seasonal fruits (such as apple, pineapple, pear, etc.)
Preheat the oven to 350Â°F. Prepare baking trays (either two 7” Ã— 7” trays or one 14” Ã— 14” tray).
In the bowl of a food processor, beat the butter/margarine and sugar until creamy.
Combine the flour and baking powder. Add the eggs, wine, pinch of salt, and vanilla essence combination to the butter/margarine and sugar, alternating between adding the liquids and flour. Process until the mixture is smooth and fluffy.
Remove from the food processor and fold in the dried fruits and nuts. Pour into a tin lined with baking paper and bake at 350Â° for 35 minutes.
Cool the cake and then using a thin knife or round cookie cutter, cut into circles, 2 inches in diameter.
Melt the chocolate over boiling water and pour onto a sheet of baking paper. Spread thin. Leave to cool and harden at room temperature.
When the chocolate has hardened, cut out circles which are just slightly larger than the cake circles.
Brush the cakes with a little amaretto liquor if desired and then place the chocolate circles on top of the cakes. You can also stick the chocolate ring to the cake with a little cream.
Dry the seasonal fruits by placing them on baking paper, sprinkling them with a little icing sugar, and then covering with another sheet of baking paper. Place in the oven at 160Â° for approximately 40 minutes or until dry.
Stick the dried fruit to the chocolate circles by dipping them first in a little melted chocolate.
To serve, sprinkle with icing sugar and add a dollop of a sweet fruity sauce on the side. v