Middle eastern fruit cake
March 13th, 2010
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Ingredients (serves 8)
- 250g pitted dates, roughly chopped
- 100g dried figs, roughly chopped
- 200g sultanas
- 100g shelled pistachio nuts
- 150g hazelnuts
- Grated rind of 1 lemon
- 2/3 cup (100g) plain flour
- 1/2 tsp baking powder
- 1 tbs cocoa powder
- 360g caster sugar
- 3 eggs
- 1 tsp vanilla extract
- 2 tsp rosewater*
- 2 cups mixed glace fruits and edible dried rosebuds
Method
- Preheat the oven to 150°C. Grease and line a 25 x 10cm loaf pan.
- Place all dried fruits, nuts and lemon rind in a large bowl. Sift in flour, baking powder, 1/2 teaspoon of salt and cocoa, and stir in 140g caster sugar. Beat eggs and vanilla until combined, add to fruit and nuts, and mix well. Pour into pan and bake for 1 hour or until a skewer inserted into centre comes out clean. Turn out onto a wire rack and cool.
- Place remaining sugar in a pan with 1 cup (250ml) water and stir over low heat until dissolved. Increase heat to high and boil for 10 minutes or until thick. Add rosewater. Pile glace fruits and rosebuds on top of cake. Drizzle with syrup. Cool before serving.
Categories: Cake Baking Powder, Cake Ingredients, Caster Sugar, Cocoa Powder, Cool Place, Dried Fruits, Drizzle, Figs, Fruit Cake, Grease, Hazelnuts, Lemon Rind, Loaf Pan, Plain Flour, Rosebuds, Shelled Pistachio Nuts, Skewer, Tsp, Vanilla, Wire Rack