This stuffing cake will be a hit on your festive table. These ingredients are all the delicious things we look forward to having at the end of the year. Salt and sweet blended to perfection in one gorgeous savoury cake.
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Serves: 8 – 10
1 Tbs olive oil
30 g butter
1 red onion, very finely chopped
2 sticks celery, finely diced
2 cloves garlic, crushed
pinch of ground cloves
¼ tsp ground cinnamon
50 g hazelnuts, roasted and chopped
60 g dried Turkish apricots, chopped
50 g dried cranberries, chopped
2 tsp fresh thyme leaves
zest of 1 orange
120 g fresh homemade breadcrumbs
500 g best pork sausages
3 Tbs chopped parsley
salt and pepper
14 – 16 rashers streaky bacon
Chopped preserved ginger
Fresh bay leaves
1. Preheat the oven to 190 ˚C.
2. Heat the olive oil and butter in a heavy-based frying pan and gently sauté the
onion and celery. Cook while stirring for about four minutes.
3. Stir in the garlic, and cook for 30 seconds. Add the cloves, cinnamon, nuts, apricots,
cranberries, thyme and preserved ginger, and cook for a minute or so while stirring.
4. Remove from the heat.
5. Place the fruit mixture into a large bowl and add the orange zest and breadcrumbs.
6. Remove the sausage meat from the casing and add it, along with the parsley, to
the fruit mix. Season with salt and pepper, and mix together well.
7. Spray an 18 to 20 cm springform cake tin with non-stick cooking spray. Place seven
or eight bacon rashers onto the base and up the sides of the tin, and then place
the remaining slices on top of them in the other direction.
8. Press the stuffing onto the base of the tin and level it out. Fold the bacon over the
top of the filling and pat it down firmly.
9. Bake the stuffing cake in the centre of the oven for 35 to 40 minutes. Remove from
the oven and let it rest before serving. It can be served hot or at room temperature.
10. Serve on a cake stand decorated with a mixture of chopped preserved ginger
and glacé cherries, with a few bay leaves tucked in here and there. It is a flavourful
accompaniment for roast turkey, guinea fowl and quail.
Note: To make homemade breadcrumbs, place some stale bread in your food
processor bowl and give it a good whizz.
Tip: The beauty of this stuffing cake is that it can be made days upfront. It can be
frozen till needed, or it can be assembled two days before you are going to cook
it and then baked on the day, filling your home with the wonderful aromas of the