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🍰 Christmas Chocolate Fruit Cake

432 kcal · 30 min · 4 servings

Ingredients

• 75 g hazelnuts
• 75 g almond kernels
• 1 organic lemon
• 1 organic orange
• 80 g dried apricots
• 80 g dried fig
• 2 eggs
• 1 tsp cinnamon
• 1 tsp gingerbread spice
• 70 g honey
• 150 g wheat flour Type 1050
• 30 g cocoa powder
• 100 g grated chocolate (dark)
• 2 tsp baking powder
• 2 tsp apricot jam
• 100 g toasted almond slices

Instructions

1. 1. Preheat the oven to 190 °C (convection: 170 °C, gas mark: 2–3).
2. 2. Spread the hazelnuts out on a baking sheet.
3. 3. Roast the nuts in the oven for 5 to 10 minutes.
4. 4. Rub the warm hazelnuts in a clean cloth to remove the skin.
5. 5. Place the almonds in a pot with water and bring to a brief boil.
6. 6. Drain the water and rinse the almonds under cold water.
7. 7. Squeeze the almond kernels out of their skins.
8. 8. Wash the lemon and orange thoroughly with hot water and dry them.
9. 9. Finely grate the zest of the citrus fruits.
10. 10. Squeeze the juice from the lemon and the orange.
11. 11. Cut the apricots into medium-sized pieces.
12. 12. Halve or quarter the figs.
13. 13. Mix the lemon and orange zest with the apricots and figs.
14. 14. Pour 25 milliliters of lemon juice and 25 milliliters of orange juice over the fruits.
15. 15. Let the fruits soak for a while.
16. 16. Whisk eggs, cinnamon, gingerbread spice, and honey until foamy over a bowl of hot water.
17. 17. Fold in flour, cocoa powder, grated chocolate, and baking powder into the egg mixture.
18. 18. Add the roasted hazelnuts and almonds to the batter.
19. 19. Let the soaked fruits drain well.
20. 20. Mix the drained fruits thoroughly into the batter.
21. 21. Pour the batter into a shallow springform pan lined with baking paper.
22. 22. Smooth the surface of the batter.
23. 23. Bake the cake in the preheated oven at 150 °C (convection: 130 °C, gas mark: 1–2).
24. 24. Bake the cake for about 35 to 45 minutes.
25. 25. Turn the finished cake out onto a wire rack.
26. 26. Peel off the baking paper from the cake.
27. 27. Turn the cake over again.
28. 28. Stir the jam smooth with one tablespoon of boiling water.
29. 29. Brush the edges of the cake with the jam.
30. 30. Sprinkle the edges with toasted almond slices.
31. 31. Let the cake cool down completely.
32. 32. Decorate the cake festively as you like.

Nutrition per serving

• kcal: 432
• Protein: 14 g · Fett/Fat: 24 g · Carbs: 41 g