Fruit and Nut Filled Fruitcake Squares
Ingredients
- Ingredients
- 400 grams honey
- 125 milliliters vegetable oil
- 250 grams sugar
- 700 grams Pastry flour
- 1 packet Baking powder
- 250 grams ground almonds
- 2 tsps cinnamon
- 1 generous pinch Ground clove
- 1 generous pinch allspice
- 1 pinch salt
- 3 eggs
- 100 grams finely chopped Candied lemon
- 100 grams finely chopped candied orange
- 3 Tbsps Whipped cream
- 40 small Maraschino cherry (halved)
- Figs (for garnish)
- 4 Tbsps Frosting
Preparation steps
In a saucepan, bring the oil, honey and sugar to a boil, stirring. Remove from the heat and let cool.
In the bowl of an electric mixer fitted with the dough hook, mix together the flour, baking powder, ground almonds, spices, eggs and candied peel.
Add the honey mixture and knead to a smooth dough (if the dough is very soft, add a little flour). Cover and refrigerate 1 hour.
Grease a baking sheet , press the dough onto the sheet and smooth the top.
Brush with the cream.
Score the cake into 3 cm (approximately 1-inch) squares.
Preheat the oven to 180°C (approximately 350°F) and bake the cake on the center rack of the oven. until light brown, about 40 minutes.
Cool briefly in the pan, then remove and halve crosswise.
For the filling: Heat the honey in a saucepan and cook, skimming any foam off the surface and simmer until lightly thickened, 6-7 minutes. Stir in the chopped dried fruit and the nuts and spread on the bottom layer of half the squares. Top with another layer of cake and let cool 10 minutes. Spread the tops with royal icing, top with the fig slices and candied cherries and let dry.
