Flourless Fruit Cake
Ingredients
(A)
150g dried apricots (cut into quarters)
100g red glace cherries (cut half)
100g green glace cherries (cut half)
185g pitted prunes (cut half)
185g hazelnuts/almonds
125g walnuts/pecans (pecan nuts are very expensive)
90gm raisin (any type of raisins)
125gm grounded almonds
1/2 tsp baking powder
(B)
3 eggs (L)
3 tbsp running honey
2 tsp vanilla essence
3 tbsp brandy (if don't have brandy, use rum or any coffee liqueur). Use after baking the cake.
Method
1) Line & grease a 8" square cake tin. Preheat oven to 150C.
2) In a large mixing bowl, combine all ingredients (A). Stir and mix well.
3) In a mixer bowl, whisk the eggs on speed 8 till thick & creamy.
4) Change the speed to 2, pour in the honey & vanilla essence and whisk at speed 2 till well combine.
5) Slowly fold in the egg mixture into the fruit mixture till well combine.
6) Pour into the prepared cake tin and bake for 1 hour or the surface is cook.
7) Remove from oven and pour in the brandy all over the cake. Now allow the cake to cool completely and remove from the tin.
8) Wrap the cake with foil.
Tips:
1) For Muslim you can use thick orange juice to drizzle into the cook cake.
2) You can use any nuts you like but not peanuts. Cos peanut has different flavour.
3) If you don't intend to eat the cake after cooling, is better to feed the cake with extra brandy every 2-3 days for 1-2 weeks.
This receipe was given by my friends (Heather Lim & BeBe Goh). Please try it. very nutty and nice cos not so sweet.
"Wishing all of you a wonderful 2011"
Machine used: KitchenAid Artisan KSM150
(A)
150g dried apricots (cut into quarters)
100g red glace cherries (cut half)
100g green glace cherries (cut half)
185g pitted prunes (cut half)
185g hazelnuts/almonds
125g walnuts/pecans (pecan nuts are very expensive)
90gm raisin (any type of raisins)
125gm grounded almonds
1/2 tsp baking powder
(B)
3 eggs (L)
3 tbsp running honey
2 tsp vanilla essence
3 tbsp brandy (if don't have brandy, use rum or any coffee liqueur). Use after baking the cake.
Method
1) Line & grease a 8" square cake tin. Preheat oven to 150C.
2) In a large mixing bowl, combine all ingredients (A). Stir and mix well.
3) In a mixer bowl, whisk the eggs on speed 8 till thick & creamy.
4) Change the speed to 2, pour in the honey & vanilla essence and whisk at speed 2 till well combine.
5) Slowly fold in the egg mixture into the fruit mixture till well combine.
6) Pour into the prepared cake tin and bake for 1 hour or the surface is cook.
7) Remove from oven and pour in the brandy all over the cake. Now allow the cake to cool completely and remove from the tin.
8) Wrap the cake with foil.
Tips:
1) For Muslim you can use thick orange juice to drizzle into the cook cake.
2) You can use any nuts you like but not peanuts. Cos peanut has different flavour.
3) If you don't intend to eat the cake after cooling, is better to feed the cake with extra brandy every 2-3 days for 1-2 weeks.
This receipe was given by my friends (Heather Lim & BeBe Goh). Please try it. very nutty and nice cos not so sweet.
"Wishing all of you a wonderful 2011"
Machine used: KitchenAid Artisan KSM150
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