🍰 Fruit Yeast Cake

Name: Fruit Yeast Cake
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g spelt wholemeal flour; 20 g yeast; 1 tbsp agave syrup; 125 ml milk (3.5% fat); 100 g butter; 1 pinch salt; 3 egg yolks; 1 organic lemon; 1 organic orange; 60 g raisins; 40 g dried cherries; 50 g dried apple rings; 20 g pistachios; 200 g dark chocolate couverture

224 kcal · 30 min · 4 servings

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Ingredients

300 g spelt wholemeal flour
20 g yeast
1 tbsp agave syrup
125 ml milk (3.5% fat)
100 g butter
1 pinch salt
3 egg yolks
1 organic lemon
1 organic orange
60 g raisins
40 g dried cherries
50 g dried apple rings
20 g pistachios
200 g dark chocolate couverture

Instructions

1. Put the flour into a large bowl.
2. Make a well in the center of the flour.
3. Crumble the yeast into the well.
4. Add the agave syrup and half of the milk.
5. Stir these ingredients together with a little flour from the edges.
6. Let the starter rest for about 20 minutes until cracks appear.
7. Beat the butter with a pinch of salt until fluffy.
8. Stir the egg yolks into the butter.
9. Continue stirring for another 2 to 3 minutes.
10. Add the remaining milk and the butter mixture to the starter.
11. Knead everything well until a smooth dough forms.
12. Wash the lemon and orange thoroughly with hot water and dry them.
13. Grate the zest of the citrus fruits.
14. Use the fruit pulp for something else.
15. Add raisins, lemon and orange zest, dried cherries, apple rings, and pistachios to the dough.
16. Knead the ingredients in thoroughly.
17. Work the dough until it bubbles and releases from the sides of the bowl.
18. Cover the bowl with a cloth.
19. Let the dough rise for 30 to 60 minutes until it doubles in size.
20. Knead the dough briefly again.
21. Shape the dough into a log.
22. Place the dough in a loaf pan lined with baking paper.
23. Let the dough rise in the pan for another 10 minutes, covered.
24. Preheat the oven to 200 °C (convection 180 °C or gas mark 3).
25. Bake the cake for about 30 to 40 minutes until golden brown.
26. Remove the cake from the oven.
27. Turn the cake out of the pan.
28. Let the cake cool on a wire rack.
29. Melt the chocolate coating over a bain-marie.
30. Cover the cake with two-thirds of the melted chocolate.
31. Fill the remaining chocolate into a piping bag with a tiny tip.
32. Draw diagonal grid lines on the cake.
33. Let the cake dry well before cutting.

Nutrition per serving

kcal: 224
Protein: 6 g · Fett/Fat: 10 g · Carbs: 29 g