Ingredients
- 500 g honey
- 350 g flour
- 250 g quince jam
- 200 g almonds with peel
- 100 g mixed chopped candied fruit (lemon, cherry, cedar, orange, melon)
- 80 g dark chocolate
- 75 g Dry Marsala
- 50 g shelled pine nuts
- 50 g cocoa
- 12 g baking powder for cakes
- assorted dried fruit
- whole candied fruit
- whole candied fruit
- cinnamon powder
- butter
For the recipe of the Certosino di Bologna, slightly heat 300 g of honey with the chopped candied fruit. Collect in a bowl the flour, baking powder, a spoonful of cinnamon, cocoa, chocolate and chopped almonds, pine nuts, quince jam and Marsala; then add the honey with the candied fruit and mix well. Grease and flour a donut-shaped mold (larger diameter 25 cm, smaller diameter 8 cm) and fill it with the mixture; let it rest for 2 hours. Decorate the cake with slices of candied fruit and bake at 180 ° C for about 50 minutes.
Remove from the oven, let it cool and complete the decoration with walnuts, hazelnuts, almonds and pine nuts. Heat 200 g of honey and strain it on the Carthusian to polish it.
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