Hearty fruit-bowl cake

Name: Hearty fruit-bowl cake
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 1
Ingredients: 350 g dried figs; 300 g shelled Brazil nuts; 75 g Pistachio kernels; 200 g Walnut halves; 110 g unpeeled almonds; 125 g Candied lemon peel and candied orange peel; 125 g red cherries; 3 Eggs (size M); 150 g Sugar; 7-10 Tbsp Salt; 1 TEASPOON Gingerbread spice; 100 g Flour; 7-10 Tbsp Fat and breadcrumbs; 2 TABLESPOONS Apricot Jam

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 1

350 g dried figs
300 g shelled Brazil nuts
75 g Pistachio kernels
200 g Walnut halves
110 g unpeeled almonds
125 g Candied lemon peel and candied orange peel
125 g red cherries
3 Eggs (size M)
150 g Sugar
7-10 Tbsp Salt
1 TEASPOON Gingerbread spice
100 g Flour
7-10 Tbsp Fat and breadcrumbs
2 TABLESPOONS Apricot Jam

Directions

1
Coarsely chop 300 g figs and Brazil nuts. Mix figs, Brazil nuts, 60 grams pistachios, walnuts and 100 grams almonds. Fold in 100 grams each of candied lemon peel, candied orange peel and cherries. Beat eggs and sugar until frothy. Mix salt, gingerbread spice and flour and stir into the egg mixture. Fold in nut-fruit mixture. Grease a pancake tin (two litres capacity) and sprinkle with breadcrumbs.
2
Fill in the dough and smooth it down. Bake the cake in a preheated oven (electric: 175 °C/ gas: level 2) for 1 3/4 hours. Leave to rest in the pan for a while, then turn out and let cool. Warm up the jam and spread the cake all around. Decorate with remaining fruit, candied lemon peel, candied orange peel, cherries and chopped nuts (150 grams). Makes 20 pieces