Lenten Duchess Cake

• • 4 packages of 150g biscuits, Morning Coffee type
• • 2/3 cup (170ml) lukewarm water
• • 1 teaspoon instant coffee
• • 1 cup (230g) sugar
• • 1 cup (110g) cocoa powder
• • 1 cup (250ml) orange juice
• • ¼ cup (65ml) sunflower oil
• • 4 tablespoons (40ml) brandy (cognac)

For the chocolate glaze

• • 2/3 cup (75g) cocoa powder
• • 1 1/3 cup (240g) powdered sugar (icing sugar)
• • 1 tablespoon (10ml) sunflower oil
• • 2 tablespoons (20ml) brandy (cognac)
• • ½ cup (125ml) orange juice

For sprinkling

• • Halepian nuts (Pistachios)
• • Glacé cherries

For the Duchess Cake (Dukissa):

1. 1. Break the biscuits in a bowl. First in half, and then into 2-4 smaller pieces. In a large bowl, combine the water, instant coffee, sugar, and cocoa powder, and whisk them together.
2. 2. Next, add the orange juice, sunflower oil, and brandy. Mix well, then gradually add the broken biscuits, continuing to mix after each addition so the liquid coats all the biscuits. Let the mixture sit for 5 minutes, then mix again to ensure everything is evenly coated.
3. 3. Line the bottom and sides of a 20 cm round cake tin with plastic wrap. Carefully place the mixture inside. Use a spoon to press the mixture down evenly. Cover with the overhanging plastic wrap and press the Duchess cake firmly into shape. Refrigerate for at least 4-5 hours to set.

For the glaze:

1. 1. Sift the cocoa powder and powdered sugar into a bowl. Whisk them together, then gradually add the oil, brandy, and orange juice (you might not need all of it) until you have a smooth mixture—neither too stiff nor too runny.
2. 2. Unmold the Duchess cake and spread the glaze over the top and sides.
3. 3. Let the glaze set slightly, then sprinkle with the ground pistachios and glacé cherries.