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🍰 Mini-Fruit Cake

387 kcal · 30 min · 4 servings

Ingredients

• 50 g dried apricots
• 50 g raisins
• 50 g currants
• 50 g chopped almond kernels
• 50 g whole wheat breadcrumbs
• 50 g beet syrup
• 50 g butter
• 2 eggs
• 2 tbsp milk (3.5% fat)
• 1 organic lemon (of which 1 knife tip grated zest)
• 1 knife tip cinnamon
• 200 g whipping cream
• 100 ml orange juice

Instructions

1. 1. Cut the apricots into small cubes.
2. 2. Place the apricot cubes in a bowl along with raisins, currants, almonds, wholemeal breadcrumbs, beet syrup, and butter.
3. 3. Mix the ingredients in the bowl thoroughly.
4. 4. Whisk the eggs and milk until smooth.
5. 5. Season the egg and milk mixture with lemon zest and cinnamon.
6. 6. Gently fold the fruit mixture into the egg and milk mixture.
7. 7. Grease six small ovenproof molds (or a pudding mold) generously.
8. 8. Fill the molds with the mixture.
9. 9. Press the mixture down firmly in the molds.
10. 10. Cover the molds with aluminum foil.
11. 11. Place the molds in a hot water bath.
12. 12. Cook the cake on low heat for 3 to 4 hours.
13. 13. Pour the orange juice into a small saucepan.
14. 14. Boil the orange juice down until a thick syrup consistency forms.
15. 15. Let the syrup cool down.
16. 16. Whip the cream until stiff.
17. 17. Fold in the cooled syrup until a creamy orange cream is formed.
18. 18. Carefully turn the fruit pudding out of the mold onto plates.
19. 19. Garnish the pudding with the orange cream.
20. 20. Serve the cake immediately.

Nutrition per serving

• kcal: 387
• Protein: 7 g · Fett/Fat: 24 g · Carbs: 31 g