Ingredients
Scale
For Black Jack
- 25 g Castor sugar
- 25 g Jaggery powder
- 17 g Hot water
For Batter
- 180 g Salted butter
- 36 g Brown sugar
- 1 tsp Orange zest
- 40 g Blackjack
- 100 g Eggs
- ½ tsp Clove powder
- ½ tsp Cinnamon powder
- ½ tsp Dry ginger powder
- 100 g All-purpose flour
- 10 g Almond flour
- ½ tsp Baking powder
- 16 g Cocoa powder
- 40 g Chopped almonds
- 40 g Chopped cashews
- 140 g Christmas mix
- 60 g Orange juice
- 60 g Apple juice
Instructions
For Black Jack
- To make the blackjack, in a saucepan, add sugar and cook until it melts and turns amber in colour.
- Now remove from heat and add jaggery powder and hot water, then mix all the ingredients until there are no lumps and the mixture has a slight syrup-like texture.
- Transfer it to a bowl and keep it aside.
For Batter
- Grease a 6-inch round baking tin by brushing butter and dusting flour. Dust away the excess by taping the tin upside down. Then, place the butter paper at the bottom. Also, preheat your oven to 180° C or 350° F (OTG mode: upper rod + lower rod + fan).
- In a bowl, sift in the dry ingredients: all-purpose flour, natural cocoa powder, almond flour, baking powder, clove powder, cinnamon powder, and dry ginger powder, then set it aside.
- In a bowl, beat butter and brown sugar along with orange zest to cream them until it’s pale in colour and light and fluffy in texture.
- Add in egg and give it a mix. Then add in blackjack and mix to get a homogenous mixture.
- Fold in the dry ingredients in parts.
- Fold in the nuts and dry fruits of chopped cashews, chopped almonds and Christmas mix.
- Now add in the apple juice and orange juice juices, then give the batter a final mix until all the ingredients are fully incorporated.
- Finally, pour the batter into the prepared tin and smooth the top. And bake it at 180° C or 350° F (OTG mode: lower rod mode only) for 35 – 40 minutes.
- Prep Time: 15 to 20 minutes
- Cook Time: 35 to 40 minutes