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Forage and Feast Fruit Cake Petit Fours by Jan Hendrik van der Westhuizen

50 Minutes
4 Servings
2 Ingredients

Description

Christmas is the time for giving and Chef Jan Hendrik van der Westhuizen believes there’s nothing quite like seeing someone’s face when you give them something unusual or interesting. This Forage and Feast Fruit Cake Petit Fours recipe is an incredibly easy way to do just that. All you need is two ingredients. The hero ingredient is a limited-edition Forage and Feast Fig & Almond Fruit Cake – exclusive to Checkers. It’s a traditional fruit cake made with dehydrated green figs, couverture chocolate bits, almonds, cherry pieces, and real butter. It’s also infused with KWV 10-Year-Old Brandy. Sweet and warm, soft and crunchy, we think it’s the ideal Christmas dessert and a gift guaranteed to put a smile on the face of any fruit cake fan. That’s the true joy of Christmas. So share Xtra joy this Christmas with this Forage and Feast Fruit Cake Petit Fours recipe by Jan Hendrik van der Westhuizen. Both ingredients are available in-store, and on Checkers Sixty60 with delivery in 60 minutes.

Directions

1. Start by portioning the cake into 2cm x 2cm squares using a bread knife.

2. Melt the white chocolate in a microwave or using a double boiler. Stir occasionally to ensure it melts evenly and doesn't overheat.

3. Once the white chocolate is smooth and fully melted, spread the white chocolate into a large rectangle shape about 1mm thick on a silicone mat or acetate paper. Make sure the surface is large enough.

4. Allow the chocolate to set for 30 minutes in the fridge.

5. Once the chocolate has set, remove it from the fridge and portion it into 4 rectangles per portion of cake. Use a small amount of melted chocolate to set the chocolate to the sides of the cake, using clean and dry hands.

6. Allow to set for 5 minutes before serving.

Ingredients

  • 300g good quality white chocolate
  • 1 Forage and Feast Fig & Almond Fruit Cake