A traditional Polish Easter/Christmas cake with chocolate, raisins and peanuts on a shortcrust base. I wanted to make this at Easter but with so many other recipes I didn’t get chance.
Author: Harry Jennerway
Serves: 1 x 9" tart
- 150g plain flour
- 8g butter
- 3 tbsp (45ml) double cream
- 1 egg
- 1 egg white
- 110g icing sugar
- 25g cocoa powder
- 60g ground almonds
- 60g raisins
- 3 tbsp milk
- 4 tbsp (~60g) peanut butter
- 100g milk chocolate
- 50ml cream
- Chopped peanuts for decoration
- Preheat the oven to 190C/375F, grease an 8" baking pan.
- Mix together all of the cake ingredients, then press into the pan. You can also refrigerate this overnight to save time - just wrap it in plastic.
- Bake for 10 mins until golden brown.
- Remove from the oven and reduce the temperature to 175C/350F.
- Whisk the egg white to soft peaks, then add the icing sugar and stir thoroughly.
- Stir in the milk, cocoa powder, ground almonds and raisins.
- Spread over the base and level out with a spatula.
- Bake for ~18 mins until set, then cool completely before covering in peanut butter.
- Make the ganache by melting the chocolate and cream and stirring until smooth.
- Spread a layer of peanut butter over the cake, then the ganache over the peanut butter.
- Decorate with almonds and chill until set before serving.
almond, chocolate, christmas, easter, peanut butter