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🍰 Delicious Nut and Fruit Cake

305 kcal · 30 min · 4 servings

Ingredients

• soft butter (for the pan)
• 2 tbsp ground hazelnuts (for the pan)
• 150 g pecans (half)
• 75 g dried figs
• 75 g dried dates
• 1 organic lemon
• 1 organic orange
• 200 g butter
• 190 g spelt flour Type 1050
• 50 g cornstarch
• 3 tsp baking powder
• 0.5 tsp ground cloves
• 0.25 tsp ground cardamom
• 1 tsp cinnamon
• 100 g ground almond kernels
• 4 eggs
• 75 g coconut blossom sugar
• 80 g currants

Instructions

1. 1. Grease a springform pan with butter.
2. 2. Line the bottom of the pan with the ground hazelnuts.
3. 3. Finely chop about 80 grams of pecans.
4. 4. Finely chop the figs.
5. 5. Finely chop the dates.
6. 6. Rinse the lemon under hot water.
7. 7. Rinse the orange under hot water.
8. 8. Dry the lemon.
9. 9. Dry the orange.
10. 10. Grate the zest of the lemon.
11. 11. Grate the zest of the orange.
12. 12. Squeeze the juice from the lemon.
13. 13. Squeeze the juice from the orange.
14. 14. Melt the butter in a small saucepan.
15. 15. Let the melted butter cool until lukewarm.
16. 16. Put flour in a bowl.
17. 17. Add starch to the bowl with the flour.
18. 18. Add baking powder to the bowl.
19. 19. Add the spices to the bowl.
20. 20. Add the ground almonds to the bowl.
21. 21. Mix the dry ingredients in the bowl.
22. 22. Put the eggs in a separate bowl.
23. 23. Add the coconut blossom sugar to the eggs.
24. 24. Beat the eggs with the coconut blossom sugar using a hand mixer until frothy.
25. 25. Continue beating until the sugar has dissolved.
26. 26. Add a few tablespoons of the flour mixture to the eggs.
27. 27. Stir in the flour mixture.
28. 28. Add some melted butter to the egg mixture.
29. 29. Stir in the butter.
30. 30. Continue adding and stirring the flour mixture and butter alternately.
31. 31. Continue stirring until a smooth batter forms.
32. 32. Fold in the chopped pecans.
33. 33. Fold in the chopped figs.
34. 34. Fold in the chopped dates.
35. 35. Fold in the lemon zest.
36. 36. Fold in the orange zest.
37. 37. Fold in the currants.
38. 38. Add 15 milliliters of orange juice to the batter.
39. 39. Add 15 milliliters of lemon juice to the batter.
40. 40. Pour the batter immediately into the prepared pan.
41. 41. Arrange the remaining nuts in circles on the surface of the cake.
42. 42. Preheat the oven.
43. 43. Set the oven temperature to 180 degrees Celsius.
44. 44. Bake the cake for about 1 hour.
45. 45. Check the baking time with a wooden skewer.
46. 46. Remove the cake from the oven.
47. 47. Let the cake cool in the pan for 5 minutes.
48. 48. Release the springform ring.
49. 49. Place the cake on a wire rack.
50. 50. Let the cake cool completely.
51. 51. Brush the surface of the cake very thinly with orange juice.
52. 52. Tie a loop of icing or ribbon around the cake as desired.
53. 53. Serve the cake.

Nutrition per serving

• kcal: 305
• Protein: 5 g · Fett/Fat: 20 g · Carbs: 26 g