Ingredients for approximately 16 pieces:
For the dough:
500 g dried fruit (100 g each of raisins, apricots, figs, cranberries, apples).
100 g walnuts
2 tsp. grated organic orange peel
1 level tsp. cinnamon
½ tsp. baking soda
150 g brown sugar
250 ml clear apple juice
2 eggs (M)
2 tablespoons cherry brandy to taste
250 g flour
2 level teaspoons baking powder
Also:
6 sheets white gelatine
200 g cream cheese
2 tablespoons orange liqueur
juice and grated peel of 1 organic lemon
1 jar (320 g) lemon curd
500 ml whipped cream
For garnish:
Dried apricot and fig strips and ground pistachios
Preparation:
1. Except for raisins and cranberries, chop the dried fruits. Coarsely chop. Place fruit with walnuts, orange zest, cinnamon, baking soda and apple juice in a
saucepan and simmer gently for about 5 minutes while stirring. Transfer to a bowl and let cool.
2. Beat eggs and cherry brandy until thick. Sift flour and baking powder over
Sift flour and baking powder over fruit and fold in. Fold in egg mixture.
3. Line a baking tray with baking paper. Place baking frame (approx. 25 x 27 cm) on it. Pour in the dough and smooth it down. Bake in preheated oven at 175 degrees (gas: level 2-3, convection oven: 160 degrees) for approx. 35-40 minutes. Let the cake cool down. Wrap in
Wrap in aluminum foil and let rest for 2-3 days.
4. Soak gelatin in cold water for 5 minutes. Mix cream cheese with orange liqueur,
lemon zest and lemon curd. Heat lemon juice. Squeeze gelatine
and stir into lemon curd mixture. Refrigerate until the mixture
begins to gelatinize. Whip the cream until stiff and fold in. Place the baking frame
around the fruit cake and spread the cream on top. Refrigerate for about 4 hours
refrigerate. Cut cake into pieces and garnish with apricots, figs and pistachios.
garnish.
Preparation time approx. 80 minutes + cooling time + waiting time
Per piece approx.:
Calories: 393
Joule: 1649
Protein: 6,9 g
Fat: 15,7 g
Carbohydrates: 55 g
(FoodCentrale by ddp images)
