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some little Spanish Christmas cakes which at first I thought had some ancient pedigree, but which were actually created in the early part of the 20th century. Traditional recipes and clas*ic bakes are great, but I also think it is nice that new things still appear from time to Luigi d’Amico, who ran a pastry shop in Pescara in the Abruzzo region of Italy. homage to the source of his inspiration, and the chocolate glaze imitated the dark colour the bread would have gained during baking. flavoured by the judicious use of a few bitter almonds to provide the distinctive flavour. I’ve written already taken the lazier route of using normal (sweet) almonds and added some almond extract. Some recipes also use lemon zest, which I’ve opted to use as I think it works very well with almonds, and lifts the flavour of the cake. You could miss out the lemon, or swap it for The cake is finished with a simple chocolate glaze, but fret not – you don’t need to worry about tempering chocolate to get a nice sheet, you just melt chocolate with bu*ter, and forget about the science of tempering and getting the right sort of chocolate crystals for a set. It’s Christmas and we’ve all got too many things to get done! You just melt, add bu*ter, stir and pour. Job done! This makes a fairly large cake, and it looks quite impressive as a centrepiece. I think it benefits from being made a couple of days in advance. The texture is light but not too fluffy, cuts well, and stays moist thanks to the bu*ter, eggs and almonds in the batter. We really enjoyed this one – it tastes festive, but is very different to the fruit and spices of a British Christmas cake. And as if a chocolate-covered dome cake that is impersonating a loaf of peasant bread is not exciting enough, this cake even has its own with bu*ter then dust liberally with flour. Shake out the excess. 4. Beat the egg yolks, sugar, melted bu*ter, almond extract, lemon zest and lemon juice for about 5 minutes until pale, thick and creamy.