![\"White](\"https:\/\/www.allbakingrecipes.com\/recipes\/wp-content\/uploads\/2015\/01\/white-chocolate-cake.jpg\")
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This stunning cake makes a lighter alternative to the traditional dark Christmas cake.<\/p>\n
Ingredients:<\/strong><\/span> (Serves 12-16)<\/p>\n Method:<\/strong><\/span><\/p>\n Preheat the oven to 175\u00baC\/350\u00baF\/Gas mark 4. Grease and line a deep 20-cm\/8-inch cake tin.<\/p>\n Beat together the butter, vanilla and sugar in a bowl until pale and creamy. Beat in the eggs, one at a time, beating well between each addition. Sift in the flours and gently fold into the cake mixture, along with 3 tablespoons orange juice and 1 tablespoon grated rind.<\/p>\n Fold in the apricots, almonds and hazelnuts and spoon into the prepared tin. Bake for 1 hour. Cover with aluminum foil and cook for 30 minutes more, until well risen and a skewer inserted into the center comes out clean.<\/p>\n Set tin on a wire rack to cool, invert the cake onto a dinner plate and using a sharp knife to level the surfaces. Put the remaining 115 g\/4 oz butter, icing sugar, orange iqueur and lemon rind and juice into a bowl and beat until light and creamy. Using a sharp knife, slice the cake in half. Sandwich the 2 halves together with the buttercream. Heat the apricot jam in a saucepan and use to brush over the top and sides of the cake. Knead the marzipan on a surface lightly dusted with icing sugar and roll out thinly. Use to cover the top and sides of the cake and smooth with the palms of your hands.<\/p>\n Melt the white chocolate in a bowl over a pan of simmering water. Remove from the heat and allow to cool for 5 minutes. Set the cake on a wire rack above a tray. Pour over the melted chocolate until the top and sides are coated evenly. Allow to set for 2 hours. Melt the plain chocolate in a bowl over a pan of simmering water. Cut the crystallized peel into strips and dip into the melted chocolate. Half-dip the grapes and apricots in the chocolate. When the chocolate has set, arrange the peel and fruit on top of the cake. Transfer to a dinner plate to serve.<\/p>\n","protected":false},"excerpt":{"rendered":" This stunning cake makes a lighter alternative to the traditional dark Christmas cake. Ingredients: (Serves 12-16) 255 g\/9 oz unsalted butter 1 teaspoon vanilla extract 255 g\/9 oz caster sugar 5 eggs 175 g\/6 oz plain flour 175 g\/6 oz self-raising flour 2 oranges, finely grated rind and juice 115 g\/4 oz dried apricots, chopped 55 g\/2 oz blanched almonds, chopped 55 g\/2 oz roasted chopped hazelnuts 115 g\/4 oz unsalted butter 225 g\/8 oz icing sugar…<\/p>\n","protected":false},"author":1,"featured_media":629,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[32,7,4,57],"class_list":["post-628","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-baking","tag-cake","tag-recipe","tag-white-chocolate"],"yoast_head":"\n\n