On Wednesdays, a colleague of mine started what is now a Tradition at the office: bringing fresh croissants and pain au chocolat for the whole team. We are around 10 people and every Wednesday, someone is in charge of bringing the breakfast at the office. We gather at 8:30am with our morning cappuccinos and enjoy a breakfast all together. Since a few weeks and after the “New Year’s resolutions”, we decided that croissant and pain au chocolat were a bit “restrictive” … so since then, we had different Wednesday breakfasts with apple tart, yogurts, homemade cakes … and tomorrow is my turn to bring breakfast so I decided to come up with an healthy option that would be perfect for an “Office morning Breakfast” ! Hope they will like it because I love it, for breakfast or afternoon tea, this bread is simply delicious.
– 3 eggs
– 100g (1/2 cup) of granulated sugar
– 1 tsp of vanilla extract
– 100g (3/4 cup) of coarsely chopped hazelnuts
– 100g (3/4 cup) of coarsely chopped almonds
– 130g (1 cup) of dry figs
– 60g (1/2 cup) of candied (confit) lemon peel
– 80g (1/2 cup) of dry apricot
– 100g of dark chocolate
– 180g (1 cup ½ ) of all-purpose flour
– 2 tsp of baking powder
1. Pre heat the oven to 160 degrees C (= 320 degrees F) and oil a cake pan.
2. In a small bowl, mix together the flour and the baking powder. Set aside.
3. Chop all the dry fruits in tiny cubes, as well as the chocolate. Set aside.4. In a pan, toast the coarsely chopped hazelnuts (do not add any oil) for about 5 to 10 minutes until they begin to colour. Set aside
5. In a large bowl, at medium/high speed, whisk together the sugar and the eggs until you get a pale yellow mixture. Add the vanilla extract
6. Add the toasted chopped hazelnuts, chopped almonds, figs, candied lemon peel, apricot cubes. Mix well
7. Gently, add the chocolate and mix.
8. Gradually, add the dry ingredients into the wet ingredients until well combined
9. Bake for 1h.
10. Allow to cool completely before serving.
11. You can keep it the cake wrapped in aluminum foil for about 3 days
I get inspired and have adapted the recipe from the Marabout cookbook : Cuisine a l’Italienne.