Smarter Holiday Cookies


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2 h. 20 min.

Healthy, because

Even smarter

Whole spelt flour brings the amino acid tryptophan into play. This is converted in our body to serotonin, a happiness hormone. In other words, the cake makes us feel good, which is exactly what we need in the dark winter months.

The winter fruit cake with the crispy meringue will be the eye-catcher at every cake buffet. It is rather unusual to cover a cake completely with meringue, but you should definitely try it, because it tastes delicious. If you are not a fan of meringue, you can finish baking the fruit cake at 180°C and then cover it with a chocolate icing.


Fat (for the pan)
20 grams ground Hazelnuts (for spreading)
For decoration
5 egg whites
150 grams powdered sugar
For the cake
3 eggs
150 grams brown sugar
1 packet Vanilla sugar
1 pinch salt
cloves (1 pinch, ground)
Mace (1 pinch, ground)
Cardamom (1 pinch, ground)
ginger (1 pinch, ground)
1 Organic orange (zested)
125 grams Pastry flour
1 packet Baking powder
50 grams chopped almonds
Figs (100 grams)
Date (100 grams)
100 grams finely chopped Candied lemon
50 grams finely chopped candied orange
Currants (75 grams each)
100 grams chopped Walnut
Pastry flour (for dusting)
How healthy are the main ingredients?

Preparation steps


For the cake, mix eggs, sugar, cloves, mace, cardamom, ginger, orange zest, flour and baking powder in a bowl mix until smooth. Add almonds and chopped walnuts to the bowl and mix well. Mix figs, dates, candied orange and currants in another bowl, dust with a little flour and work into the batter.


Grease a baking pan and sprinkle with ground hazelnuts. Fill prepared pan with the cake batter and bake in a preheated 180°C (approximately 350°F) oven for 50 minutes. Then cover with parchment paper and bake for 50 minutes. Remove pan from the oven. Remove cake from the pan and allow to cool.


Beat egg whites in a bowl until stiff and gradually add icing sugar while continously beating until egg whites shines and is cut resistant.


Coat the fruit cake with meringue and bake in the oven at 90°C (200°F) for about 1 hour. Let cool slightly and then serve.