Baking with Superfoods

Fruitcake Covered in Marzipan and Chocolate

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Fruitcake Covered in Marzipan and Chocolate
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Health Score:
4,0 / 10
1 hr 30 min.
ready in 2 h. 30 min.
Ready in

Healthy, because

Even smarter

Walnuts and raisins help to stay relaxed during stress, the nerve-strengthening B vitamins and the mineral magnesium are responsible. In addition, walnuts are a good source of melatonin, a hormone that helps us fall asleep.

The fruit cake is a great treat on holidays. If you would like to bake and enjoy it in everyday life, you can do without the coating of marzipan to save some sugar and calories. Spread the baked cake with melted dark chocolate, because who can do without chocolate icing?


For decorating
300 grams Marzipan
150 grams powdered sugar
80 grams Apricot jam
200 grams Milk chocolate couveture
For the pan
soft butter
20 grams ground Hazelnuts
For the cake batter
50 grams Walnut
50 grams dried Figs
50 grams dried Date
50 grams Candied lemon
50 grams candied orange
200 grams butter
200 grams Pastry flour
50 grams cornstarch
2 teaspoons Baking powder
½ teaspoon ground cloves
¼ teaspoon ground Cardamom
1 teaspoon Ground cinnamon
100 grams ground almonds
4 eggs
150 grams sugar
1 tablespoon Vanilla sugar
1 pinch salt
80 grams Currants
4 centiliters Rum
How healthy are the main ingredients?

Preparation steps


Preheat the oven to 180°C (approximately 350°F). Grease a springform pan with butter and dust with the ground hazelnuts.


For the cake batter: Chop the walnuts, figs, dates, and candied citrus peel finely. Melt the butter in a small saucepan and then cool to lukewarm. Mix the flour with the cornstarch, baking powder, spices and almonds.


In a bowl, beat the eggs with the sugar, vanilla sugar and salt with an electric mixer until fluffy and the sugar has dissolved (about 5 minutes). Stir in few tablespoons of the flour at a time alternately with the melted butter. Mix to form a smooth paste. Stir in the walnuts, figs, dates, candied peel, currants and rum. Pour the batter into the pan and bake in the preheated oven on the lower rack for about 1 hour, until a toothpick comes out clean. Remove the cake from the oven and cool for 5 minutes in the pan. Then release the cake from the pan and cool the cake on a wire rack.


Preheat the oven to 120°C (approximately 250°F).


For decorating: Combine the marzipan with the icing sugar and knead until smooth. On a work surface dusted with powdered sugar, roll out thinly into a circular sheet large enough to cover the cake. Strain the jam through a fine mesh strainer and then warm slightly. Spread the jam over the cake. Place the marzipan sheet over the cake and smooth over the top and sides, trimming any excess.


Melt the chocolate, cool slightly and then spread over the cake and let dry. To serve, cut the cake into slices.