Four Small Loaf Cakes

Ingredients

• soft butter (for the pan)
• soft breadcrumbs (for the pan)
• 1 untreated lemon
• 75 g flour
• 75 g cornstarch
• 0.5 tsp Baking powder
• 125 g butter
• 3 eggs
• 100 g sugar
• 2 tbsp vanilla sugar
• 30 g dried soft pears
• 30 g chocolate drops
• 30 g pickled mirabelle plums (drained)
• 2 tbsp dried cranberries
• 50 g cocoa powder
• 1 tbsp unsalted pistachio nuts
• 40 g candied fruit (e.g., ginger, kumquats)
• 15 g candied orange slice
• 35 g dried soft figs

Instructions

1. 1.

   Preheat the oven to 160°C fan (convection). Grease the loaf pan and dust with breadcrumbs.

2. 2.

   Wash the lemon hot, pat dry, grate the zest and squeeze out the juice. In a bowl combine flour, cornstarch and baking powder. Melt butter in a small pot. Beat eggs in a mixing bowl, add sugar and vanilla sugar, whisk until frothy. Fold in lemon juice and zest. Alternately stir in melted butter and dry mixture into the egg cream until a smooth batter forms. Divide the batter into four parts and fold in the respective chopped ingredients.

3. 3.

   Fill the batter into the pans and bake in the oven for about 40 minutes until golden brown (test with a skewer).

4. 4.

   Remove from the oven, let rest briefly, then transfer to a cooling rack to cool.

5. 5.

   Garnish as desired.