Italian Fruitcake
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
24
- Ingredients
- 100 grams peeled almonds
- 100 grams Hazelnuts
- 100 grams Walnut
- 150 grams Dried fig
- 150 grams mixed, candied Fruit
- 150 grams powdered sugar
- 100 grams honey
- 1 generous pinch cinnamon
- 1 generous pinch cloves
- 1 generous pinch cilantro
- ½ tsp ground ginger
- 1 generous pinch Nutmeg
- 2 Tbsps Pastry flour
- butter (for greasing)
- powdered sugar (for dusting)
Preparation steps
1.
Toast almonds and nuts briefly in a dry skillet. Let nuts cool and chop coarsely.
2.
Chop figs and candied fruit into small cubes. In a bowl, mix fruit, spices and nuts.
3.
Add powdered sugar and honey in a metal bowl in a water bath. Over low heat, stirring constantly, mix honey and sugar until sugar dissolves and mixture is stringy. Still stirring, allow to cool slightly.
4.
Mix honey with prepared fruit and nut mixture and add 1-2 tablespoons of flour. Grease 2 muffin trays with butter and line with parchment paper. Fill muffin tin with fruit mixture and flatten.
5.
Bake in a preheated 150°C (approximately 300°F) oven about 25-30 minutes. Let cool. To serve, garnish with powdered sugar.
