Christmas Cake with Dried Fruit
- For the cake batter
- 500 grams dried Figs
- 200 grams dried Pear
- 200 grams dried, pitted Plum
- 250 grams Nut (hazelnuts, almonds, pine nuts)
- 125 grams melted butter
- 5 eggs
- 100 grams sugar
- 200 grams Pastry flour
- 1 tablespoon cinnamon
- 1 generous pinch cloves
- Fat (to grease the pan)
Preheat the oven to 175°C (350°F) using the convection setting.
For the cake batter: Coarsely chop the nuts and cut the dried figs, pears and plums into small pieces. Separate the eggs and beat the egg yolks with the sugar until fluffy, then stir the melted butter, flour, nuts, fruits, cinnamon and clove into the egg yolk mixture. Beat the egg whites until stiff and gently fold into the batter. Grease a cake pan with vegetable oil, dust with flour, then pour in the cake batter and smooth out the top.
Bake in the oven for about 1 hour. Remove the cake from the oven and cool.
For the glaze: Mix the powdered sugar with the lemon juice and spread over the top of the cake. Sprinkle with the grated chocolate and sugar pearls. Cut into slices to serve.