When I worked at Bourke Street Bakery we made a beautiful Christmas cake. I’ve adapted it slightly after being given the recipe by then-Bourke Street pastry chef, Nadine Ingram. Nadine now owns Flour & Stone in Sydney, a lovely bakery turning out excellent pastries, cakes and savoury food. At Tivoli Road we include pistachios and chocolate, and use our homemade marmalade. This cake has a beautiful marzipan flavour that develops over time, and the bitter dark chocolate brings the nuts and fruit together without being overpowering or too sweet. We cook this cake several months in advance and feed it with brandy weekly until Christmas, producing a rich, boozy cake.