Fruit and nut cake

Name: Fruit and nut cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 150 g dried dates; 300 g dried figs; 300 g Brazil nut kernels; 150 g Walnut kernels; 100 g almonds without skin; 150 g Cherries; 100 g diced candied orange and lemon peel; 3 eggs , 150 g sugar (Gr. M); 3 Package. Vanillin sugar; 50 g + some cornmeal; 50 g Potato starch; 1/2 TEASPOON Cinnamon and salt; 7-10 Tbsp Grease; 4-5 Tbsp Apricot Jam; 1 TEASPOON Icing sugar

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

150 g dried dates
300 g dried figs
300 g Brazil nut kernels
150 g Walnut kernels
100 g almonds without skin
150 g Cherries
100 g diced candied orange and lemon peel
3 eggs , 150 g sugar (Gr. M)
3 Package. Vanillin sugar
50 g + some cornmeal
50 g Potato starch
1/2 TEASPOON Cinnamon and salt
7-10 Tbsp Grease
4-5 Tbsp Apricot Jam
1 TEASPOON Icing sugar

Directions

1
Stone dates. Dice figs. Mix both with nuts and cherries. Put 150 g aside. Mix the rest with candied orange and lemon peel
2
Beat the eggs, sugar and vanillin sugar until fluffy. Mix 50 g corn flour, starch, cinnamon and salt, fold in. Fold in nut mixture. Pour into a greased, floured cupcake tin (22 cm Ø; 2 1/2 l capacity)
3
Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 1-1 1/4 hours. First bake in the switched off oven for about 15 minutes, then remove from the oven and leave to cool in the mould for another 10 minutes. Turn out and let cool completely
4
Warm the jam. Spread the cake thinly with it. Mix the rest of the nut mixture with the rest of the jam. Decorate the cake with it and dust with icing sugar