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Sicilian Log (from Anne Dibden)
Serves 6 - 8
Freezes for up to 2 months.
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Cake: |
Filling: |
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3 oz. Self-raising flour |
12 maraschino cherries (or those in sugared water) chopped |
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2 level tablespoons cocoa |
2 tablespoons syrup from cherries (replace with brandy or rum if you
like) |
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3 eggs |
2 Tablespoons sultanas |
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3 oz caster sugar |
1 small orange |
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2 tablespoons boiling water |
2 sugar cubes |
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4 oz softened butter |
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2 oz caster sugar |
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1 lb soft cream cheese |
Prepare hot oven (220°C). Line Swiss Roll tin.
Sift flour and cocoa, whisk eggs & sugar over a pan of hot water
until thick and leaving a trail. Add hot water while whisking. Fold in flour
and cocoa mix. Put into tin and cook for 10-12 minutes.
Turn out onto sugared paper and roll up.
Put sultanas and cherries into bowl with syrup and rum/brandy, leave to
soak.
Rub sugar cubes over orange to extract oil.
Beat butter and sugars and add cream cheese and juice from orange.
Strain fruit (don’t lose the liquid!) and mix in. Put in fridge to
chill.
Pour syrup or rum over cake and fill with cheese mix. Roll up with the
filling in a log shape (like an Arctic Roll).
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