Spelt flour makes us happy because it contains tryptophane, from which our body produces serotonin, a "happiness hormone". In addition, compared to white flour, the flour type 1050 scores points due to a higher proportion of husk and minerals, such as magnesium. We need this for the regeneration of muscles and nerves.
Beautifully wrapped, the little cakes with fruit are a delicious gift from the kitchen. Especially at Christmas this is always well received. The little cakes can also be served with a delicious cup of coffee or tea during the Advent season. Depending on your taste, add a little cinnamon, cloves or gingerbread spice to the dough and you will get small cakes with Christmassy flavours.
- 50 grams raisins
- 2 tablespoons Rum
- 50 grams dried Figs
- 50 grams dried Apricot
- 180 grams butter
- 150 grams sugar
- 4 eggs
- 1 whole lemon (zested)
- 360 grams Pastry flour
- 2 ½ teaspoons Baking powder
- 100 milliliters milk
- 50 grams minced candied orange
- 50 grams minced Candied lemon
- 30 grams Maraschino cherry
- butter (for greasing the pan)
- Pastry flour (for dusting)
- powdered sugar (for dusting)
Preheat the oven to 180°C (approximately 350°F) top and bottom heat.
Soak the raisins in rum.
Soak the dried fruit in lukewarm water.
Beat the butter with sugar until creamy, add the eggs, and continue to beat for about 2 minutes. Add the lemon rind, mix the flour with the baking powder and stir in the milk alternately with the flour mixture into the butter mixture. Fold in the raisins with rum, orange peel, lemon peel, cherries and well drained dried fruit.
Grease the ramekins with butter, sprinkle with flour and pour the batter into each. Bake in preheated oven 20-30 minutes to bake until golden brown and a toothpick inserted in the center comes out clean. Remove the cakes from the oven, let cool slightly, remove from the ramekins and let cool completely on a wire rack. Serve dusted with powdered sugar, to taste and give as a small Christmas gift.