Ingredients
Fruitcake (16 cm | 6.29 inch mold)
berries (raisins, cherries, cranberries)
300g
10.50oz
1.20cup
20tbsp
flour
115g
4.03oz
0.46cup
7.71tbsp
orange juice
0.5pc
lemon juice
0.5pc
orange & lemon zest
butter 82.5%
70g
2.45oz
0.28cup
4.69tbsp
almond flour
85g
2.98oz
0.34cup
5.70tbsp
cane sugar
80g
2.80oz
0.32cup
5.36tbsp
baking powder
2g
0.07oz
0.13tbsp
eggs
2pc
fresh ginger (grated)
5g
0.18oz
0.34tbsp
spices (cloves, nutmeg, cardamom)
2g
0.07oz
0.13tbsp
cinnamon
2g
0.07oz
0.13tbsp
ground ginger
2g
0.07oz
0.13tbsp
alcohol (rum, brandy)
50g
1.75oz
3.35tbsp
Meringue frosting
pasteurized egg whites
70g
2.37fl oz
sugar
140g
4.90oz
0.56cup
9.38tbsp
water
50g
1.69fl oz
Method
Fruitcake (16 cm | 6.29 inch mold)
- Divide sugar into two equal parts.
- Place one part of sugar, dried fruit mixture, butter, lemon & orange juice & zest, and alcohol in a saucepan. Cook over medium heat until butter is melted. Leave to cool (about 30 minutes).
- Beat the second part of the sugar with the eggs until fluffy.
- Combine two kinds of flour with baking powder, spice mix, cinnamon, and ground ginger.
- Pour into the sugar and egg mixture and combine until homogenous. In the end, add finely grated ginger.
- Bake in a preheated oven for 50-55 minutes at 320F | 160C.
Meringue frosting
- Boil syrup to 248F | 120C while putting whites to whip.
- Boil the egg whites.
- Ice the fruitcake. Toast it with a blow torch.
