Keep the four-hour rest in the tin: it is part of this version. Use roughly half the candied fruit in the mixture and save the rest for the top. The weighed honey, pine nuts and flour belong to the dough; the small finishing and tin-preparation extras are separate. Keep a similar filling depth if increasing the quantity.
Make ahead Plan four hours for the filled tin to rest, plus roughly an hour for cooling after baking. The 20-minute preparation allowance and final cooling are planning estimates; longer cooling and extra oven batches can extend the total. Brush with the extra honey only once cold. Keep the cooled cake covered and follow the storage advice for the ingredients you use.
Certosino di Bologna: Honey, Chocolate and Candied Fruit
Total 6 hr 10 min · Prep 20 min · Cook 50 min · Serves 12
Method
Cut roughly half the mixed candied fruit into small pieces and keep the rest for the top. Warm the weighed honey gently in a small saucepan until fluid, remove from the heat and stir in the chopped fruit.
Mix the flour, skin-on almonds, weighed pine nuts, baking powder, cinnamon, cocoa and chopped dark chocolate in a large bowl. Add the quince jam, weighed Marsala and warm honey with the candied fruit. Stir until the mixture is evenly combined and compact.
Grease a ring tin with the butter and dust with a little extra flour. At the base quantity, use a tin about 25 cm across with a central opening 8 cm across and 6.5 cm sides. Spoon in the mixture and level it. For larger quantities use suitable ring tins, keeping a similar depth rather than making a taller cake.Grease a ring tin with the butter and dust with a little extra flour. At the base quantity, use a tin about 9¾ in across with a central opening 3¼ in across and 2½ in sides. Spoon in the mixture and level it. For larger quantities use suitable ring tins, keeping a similar depth rather than making a taller cake.
Leave the filled tin to rest for 4 hours in a comfortably warm place away from direct heat. Keep this rest separate from the final cooling time.
Heat the conventional oven to 180°C. Decorate the surface with the reserved candied fruit, a few blanched almonds, walnut pieces and extra pine nuts. Set the fruit and nuts on the surface without pressing them deeply into the mixture.Heat the conventional oven to 350°F. Decorate the surface with the reserved candied fruit, a few blanched almonds, walnut pieces and extra pine nuts. Set the fruit and nuts on the surface without pressing them deeply into the mixture.
Bake at 180°C conventional for about 50 minutes. Take the cake from the oven and let it settle until it can be unmoulded without breaking, then leave it to cool completely. Extra tins may require separate batches.Bake at 350°F conventional for about 50 minutes. Take the cake from the oven and let it settle until it can be unmoulded without breaking, then leave it to cool completely. Extra tins may require separate batches.
Once the cake is cold, warm a little extra honey until fluid and brush a thin layer over the top. Allow about an hour for cooling, with more time if needed. Cut small slices with a sharp knife, keeping some fruit and nuts on each piece.
Equipment
- Ring tin, about 25 cm across with an 8 cm centre and 6.5 cm sides at base quantity
- Large mixing bowl and spoon
- Small saucepan
- Knife and chopping board
- Pastry brush
- Kitchen scale
- Cooling rack
Tap anywhere to turn the alarm sound back on.
