Christmas Fruit Cake
Healthy, because
Even smarter
Hazelnuts and almonds are rich in magnesium, vitamin E and niacin, which together strengthen the brain and nerves. Apricots are a good source of vitamin A, which we need for a well-functioning visual process and for beautiful skin. Contained secondary plant substances protect our body cells from free radicals and can thus counteract the development of cancer cells.
For decoration you can melt white chocolate and pour it on a baking paper. Let it cool down and cut it to the desired shape with a knife. With melted milk chocolate, spray the desired text onto the white chocolate and decorate. Leave to dry and carefully remove the chocolate plate from the baking parchment and place it on the cake
.
The cake can be baked a few days before the feast, because the fruits keep it juicy.
Ingredients
- Ingredients
- 75 grams Hazelnuts
- 75 grams almonds
- 80 grams dried Apricot
- 80 grams dried Figs
- 30 grams Candied lemon
- 30 grams candied orange
- 50 milliliters brown Rum
- 30 grams dark Cocoa
- 150 grams Pastry flour
- 2 tsps Baking powder
- 2 eggs
- 1 tsp cinnamon
- 1 tsp Gingerbread spice
- 100 grams brown sugar
- 100 grams honey
- 100 grams toasted slivered almonds
- 2 tsps Apricot jam
Preparation steps
Spread the hazelnuts on a baking sheet and toast in a preheated oven at 190°C (fan: 170°C, gas mark 3) (approximately 375°F) for 5-10 minutes. Rub the toasted hazelnuts with a cloth to remove the skin.
Blanch and peel the almonds. Chop the candied lemon and orange peel finely. Cut the apricots in not too small pieces. Cut the dried figs in half or quarters. Mix the candied peels, apricots and figs with brown rum, and let soak.
Beat the eggs with cinnamon, gingerbread spice, brown sugar and honey in a large bowl over a hot water bath until frothy. Mix the flour with cocoa, baking powder, hazelnuts and almonds, and fold inti the egg mixture to form a smooth batter. Drain the orange peel, lemon peel, apricots and figs, and mix into the batter.
Pour the batter into a shallow springform pan lined with parchment paper and smooth the surface.
Bake in a preheated oven at 150°C (fan: 130°C, gas mark 1) (approximately 300°F) for about 35-45 minutes.
Release the cake from the springform pan and let cool on a wire rack. Remove the parchment paper and turn upside down.
Stir the apricot jam with boiling water until smooth and brush the edges of cake with it. Sprinkle the cake with toasted almond slivers and let cool. Decorate the cake as per choice.
