Fruit Cake with Candied Fruit

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Fruit Cake with Candied Fruit
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in

Ingredients

for
1
For the cake
40 grams
100 grams
5
1 pinch
150 grams
100 grams
1 teaspoon
2 tablespoons
50 milliliters
100 grams
ground almonds
100 grams
1 teaspoon
1 tablespoon
75 grams
peeled almonds
For the topping
50 grams
roasted almonds
400 grams
mixed candied Fruit (such as figs, pears, cherries, lemons)
6 tablespoons

Preparation steps

1.

Grease springform pan. Preheat oven to 180°C (approximately 350°F).

2.

For the cake: Coarsely chop lemon peel and cashews. Separate eggs and beat egg whites with a pinch of salt until stiff. Whip butter with sugar until creamy. Add egg yolks, gingerbread spices, honey and milk and stir well. Mix together ground almonds, flour, baking powder and cocoa and stir into wet ingredients. The batter should be dry, however, add some milk if required. Fold egg whites, cashews, almonds and candied lemon into batter. Pour into springform pan and smooth. Bake for about 60 minutes. Remove cake from the oven and let cool until lukewarm.

3.

For the topping: Boil honey and 6 tablespoons water. Brush top of cake with it. Top with fruits and almonds and glaze with remaining honey. Allow to cool and remove from pan. Slice and serve.