Fruit cake

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Preparation

200 g butter, soft
180 g unrefined sugar
1 pinch of salt
4 eggs
1 orange, unwaxed, juice and zest
200 g white flour
2 tsp baking powder
50 g cranberries, dried
100 g apricots, dried
100 g almonds, silvered
Line the cake tin with baking paper or grease it with butter.
Cut the apricots into strips.
(Pre-)heat cooking space to 160°C with Hot air
Beat the butter, sugar and salt until light and fluffy. Add the eggs and continue to beat until the mixture has a creamy consistency. Add the orange juice and zest.
Mix the flour and baking powder together and fold into the mixture. Incorporate the dried fruit and silvered almonds,
Turn the mixture into the prepared tin. Put the cake tin on the wire shelf in the preheated cooking space. Bake.
Put the pastry in
Hot air 160°C for 1 Hrs 15 Mins
Allow the cake to cool slightly before turning it out of the tin. Leave to cool down completely.
  • Wire shelf
  • Cake tin, 25–28 cm long
Quantity Ingredient
100 g apricots
200 g white flour
100 g almonds
200 g butter
4 eggs
2 tsp baking powder
50 g cranberries
180 g unrefined sugar
1 orange
1 pinch of salt

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