Daily Archives: October 27, 2008

Food Monday ~ Fruit & Nut Cake (no Flour)

Fruit & Nut Cake (no Flour)
Preheat oven to170°C

75g Ready soaked dried Apricots
75g Raisins
100g Glace Cherries chopped
175g Ground Almonds
3 tablespoons Ruby Port or Sherry
3 Eggs separated
75g Butter
75g Caster Sugar
½ teaspoon Almond Essence
75g toasted chopped Nuts (almonds, walnuts & Brazil nuts)

Line a 2lb loaf tin with baking parchment. Put raisins and apricots in a little saucepan with port or sherry. Heat gently, to allow the fruit to soak up the alcohol. Transfer into a bowl to cool. Then add the cherries and nuts to the cooled fruit. Also mix 2 tablespoons of the weighed ground almonds and toss these together. In a separate bowl, whisk the egg whites until stiff but not dry. In another mixing bowl beat together the butter and sugar until soft & fluffy. Beat in the egg yolks & almond essence. Stir in the remaining ground almonds into the cake mixture. Beat the egg whites until stiff and fold ½ into the egg, fat and sugar mixture. Then add the fruit and nut mixture and mix. Finally, stir in the remaining egg whites until well mixed. Pour the mixture into the prepared tin. Level off the surface – no well and bake in a pre-heated oven for about 1 hour or until a skewer inserted into the centre comes out clean. Leave to cool in the tin. When cool, dust with icing sugar.

Slice thickly with a sharp knife.

Food Monday ~ Fruit & Nut Cake (no Flour)

Fruit & Nut Cake (no Flour)
Preheat oven to170°C

75g Ready soaked dried Apricots
75g Raisins
100g Glace Cherries chopped
175g Ground Almonds
3 tablespoons Ruby Port or Sherry
3 Eggs separated
75g Butter
75g Caster Sugar
½ teaspoon Almond Essence
75g toasted chopped Nuts (almonds, walnuts & Brazil nuts)

Line a 2lb loaf tin with baking parchment. Put raisins and apricots in a little saucepan with port or sherry. Heat gently, to allow the fruit to soak up the alcohol. Transfer into a bowl to cool. Then add the cherries and nuts to the cooled fruit. Also mix 2 tablespoons of the weighed ground almonds and toss these together. In a separate bowl, whisk the egg whites until stiff but not dry. In another mixing bowl beat together the butter and sugar until soft & fluffy. Beat in the egg yolks & almond essence. Stir in the remaining ground almonds into the cake mixture. Beat the egg whites until stiff and fold ½ into the egg, fat and sugar mixture. Then add the fruit and nut mixture and mix. Finally, stir in the remaining egg whites until well mixed. Pour the mixture into the prepared tin. Level off the surface – no well and bake in a pre-heated oven for about 1 hour or until a skewer inserted into the centre comes out clean. Leave to cool in the tin. When cool, dust with icing sugar.

Slice thickly with a sharp knife.