Original recipe of the week: Pan de Pascua with a twist

While everyone is ranting and raving about the mince pie we thought we’d give you a nice alternative with an exotic twist to lighten up your Christmas fare.

The Pan de Pascua is a Chilean holiday tradition and a cross between a stolen and a panettone. Our twist involves good old Scottish Whisky, dark chocolate and crème de cassis. If we went to Chile and presented our recipe to the locals we’d probably be shot for sacrilege…but it is definitely delicious.

Pan de Pascua with a twist

Prep time/cooking time: 1hour 45mins

What you will need:

1 cup butter- softened
1/3 cup light brown sugar
½  cup sugar
4 eggs
3 cups plain flour
1 tsp baking soda
1 tsp cinnamon
½  tsp ground cloves
½  tsp nutmeg
¾  teaspoon salt
Zest of one orange
Zest of one lemon
1 tsp strong brewed coffee
½  cup Scottish  Whisky
½  cup evaporated milk
2 tablespoons Crème de cassis
1 cup chopped walnuts
½  cup finely-chopped dried cherries
 1 cup dark chocolate nibs
½  cup finely-chopped raisins

What you need to do:

1. Preheat the oven to 350c and line the bottom of a cake tin pan with baking paper.
2. Mix butter with the sugars until smooth and creamy.
3. Add eggs one at a time until well combined.
4. Sift the dry ingredients together. Stir the fruit zests into the dry ingredients.
5. Whisk the coffee, whiskey, evaporated milk, crème de cassis and vanilla.
6. Alternate adding the wet and dry ingredients to the butter/egg mixture, blending well.
7. Fold in the walnuts, dark chocolate nibs and dried fruit.
8. Spread the batter evenly into the pan.
9. Bake the cake for 45 minutes.
10. You can check if the cake is cooked with a sharp knife. If the knife comes out clean, remove from the oven and leave to cool.
11. When cool dust with icing sugar and serve. Keep in the fridge for up to one week in an airtight container.

Bethany Stone