Dry Fruit Casserole

Ingredients

• 100 g Dried Apricots
• 50 g candied red cherries
• 150 g raisins
• 150 g currants
• 100 g diced lemon zest
• 100 g diced orange zest
• 100 ml rum
• 70 g flour
• 4 tbsp brown sugar
• 50 g ground hazelnuts
• 50 g butter
• 200 g Ground hazelnuts
• 4 eggs
• 250 g sugar
• 200 ml sunflower oil
• 100 ml Orange Juice
• 300 g flour
• 0.5 tsp cinnamon powder
• 1 pinch cloves powder
• 1 packet baking powder
• 250 ml milk
• 250 ml Whipping Cream
• 1 vanilla pod
• 5 egg yolks
• 100 g sugar

Instructions

1. 1.

   Dice apricots and cherries, mix with raisins, currants, lemon zest, orange zest, and rum; cover and let steep for about 2 hours. For the crumble, combine flour, sugar, nuts, and butter into crumbs.

2. 2.

   Beat eggs with sugar until thick and creamy. Add oil, juice, and the dry fruit mixture. Quickly stir in ground hazelnuts, flour, spices, and baking powder. Spread batter on a parchment‑lined tray or place in a large enough casserole dish. Sprinkle crumble over top and bake in preheated oven at 200 °C for 20–25 minutes.

3. 3.

   For the vanilla sauce whisk milk and cream with the vanilla pod and scraped seeds, then bring to a boil.

4. 4.

   Beat egg yolks with sugar until creamy. Stir hot cream‑milk into yolk mixture, pour back into saucepan, and cook over low heat while constantly stirring until thickened; do not let it boil. Strain sauce through a sieve, let cool slightly. Cut casserole into pieces, place on dessert plates, and drizzle vanilla sauce before serving.