Fruitcake

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Fruitcake
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Difficulty:
moderate
Difficulty
Preparation:
2 h. 20 min.
Preparation

Ingredients

for
1
also
Fat (for the pan)
20 grams
ground Blanched hazelnuts (for spreading)
For decoration
5
150 grams
For the cake
3
150 grams
1 packet
1 pinch
Cloves (1 pinch, ground)
Cardamom (1 pinch, ground)
Ginger root (1 pinch, ground)
1
125 grams
1 packet
50 grams
chopped almonds
Fig (100 grams)
Dates (100 grams)
100 grams
finely chopped Candied lemon
50 grams
finely chopped Candied orange
Currants (75 grams each)
100 grams
chopped Walnuts
Pastry flour (for dusting)

Preparation steps

1.

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.

2.

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.

3.

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

4.

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.