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🍰 Dried Fruit Cake with Crispy Meringue Glaze

214 kcal · 30 min · 4 servings

Ingredients

• 3 Eggs
• 1 Pinch Salt
• 1 Pinch Clove
• 1 Pinch Anise
• 1 Pinch Cardamom
• 1 Pinch ground Ginger
• 1 Orange peel
• 125 g Wheat flour Type 1050
• 1 Packet Baking powder
• 50 g chopped Almond kernels
• 100 g Fig
• 100 g Dates
• 100 g dried Apricots
• 100 g Currants
• 100 g seedless Raisins
• 100 g chopped Walnuts
• 5 Egg whites
• 150 g Powdered sugar from raw cane sugar

Instructions

1. 1. Whisk the eggs with the spices, orange zest, 110 grams of flour, and the baking powder in a large bowl until a smooth batter forms.
2. 2. Stir the almonds and the chopped walnuts into the batter.
3. 3. Dice the figs, dates, and apricots into small pieces.
4. 4. Add the diced fruits, currants, and raisins to the batter.
5. 5. Dust the fruits with the remaining flour and gently fold them into the batter.
6. 6. Preheat the oven to 180 degrees Celsius (160 degrees Celsius for fan-assisted or gas mark 2 to 3).
7. 7. Line a springform pan with baking paper and pour in the batter.
8. 8. Bake the cake for about 100 minutes in the preheated oven.
9. 9. Cover the cake with parchment paper after about 50 minutes to prevent it from browning too much.
10. 10. Remove the pan from the oven and turn the cake out onto a surface.
11. 11. Allow the cake to cool completely.
12. 12. Whip the egg whites until they form stiff peaks.
13. 13. Add the powdered sugar gradually and continue whipping until the meringue is glossy and holds its shape.
14. 14. Spread the meringue mixture all around the cooled cake.
15. 15. Preheat the oven to 90 degrees Celsius (70 degrees Celsius for fan-assisted or gas mark 1).
16. 16. Place a wooden spoon handle in the oven door to keep it slightly ajar.
17. 17. Dry the cake in the oven for about one hour.

Nutrition per serving

• kcal: 214
• Protein: 6 g · Fett/Fat: 7 g · Carbs: 30 g