Fruit Cake from Yeast Dough

Ingredients

• 300 g spelt whole‑grain flour
• 20 g yeast
• 1 tbsp agave syrup
• 125 ml milk (3.5% fat)
• 100 g butter
• 1 pinch salt
• 3 egg yolks
• 1 Organic lemon
• 1 Organic Orange
• 60 g raisins
• 40 g dried cherries
• 50 g dried apple rings
• 20 g pistachios
• 200 g dark chocolate couverture

Instructions

1. 1.

   Put the flour in a bowl, press a well in the middle and crumble the yeast into it. Add agave syrup and half of the milk, stir with a little flour. Let the pre‑mix rise for about 20 minutes until bubbles appear. Whip the butter with a pinch of salt, add the egg yolks and continue stirring for 2–3 minutes. Add the remaining milk to the pre‑mix. Knead everything well with the flour until a smooth, supple dough forms.

2. 2.

   Wash the lemon and orange hot, dry them, grate the zest and set aside. Use the pulp elsewhere. Add raisins, orange and lemon zest, dried cherries, apple rings and pistachios, knead thoroughly. Work the dough until it bubbles and pulls away from the bowl edges. Cover the bowl with a cloth and let the dough rise for about 30–60 minutes until it roughly doubles in volume.

3. 3.

   Knead the dough briefly again, shape it into a strand and place it in a loaf pan lined with parchment paper. Let the dough rise covered for another 10 minutes in the pan.

4. 4.

   Bake the fruit cake in a preheated oven at 200 °C (convection 180 °C; gas: level 3) for about 30–40 minutes until golden brown. Remove, take it out of the pan and cool on a rack.

5. 5.

   Melt the chocolate couverture over a bain‑marie, coat two thirds of the cake with it. Put the remaining melted chocolate in a piping bag with a tiny tip and pipe slanted lattice lines onto the fruit cake. Let it dry well before cutting.