Fruit Cake with Ginger Orange Cream
Spoonsparrow Fruit Cake with Ginger Orange Cream is a delicious cake with a hint of spice from the ginger.
Ingredients
- 75 g dried apricots
- 75 g dried chopped plums (pitted)
- 75 g raisins
- 1 organic lemon (zest grated)
- 80 g ginger
- 125 g whole grain flour
- 125 g wheat flour type 1050
- 0.5 sachet baking powder
- 430 g butter
- 70 g honey
- 3 large eggs
- 70 ml milk (3.5% fat) (as needed)
- 3 drops orange oil
Instructions
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1.
Cut the dried fruits into small pieces. Peel and finely grate the ginger, mix about 50 g with lemon zest and the fruit. Sift the flours with baking powder. Cream 180 g butter with honey, gradually fold in the eggs. Stir in milk.
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2.
Incorporate the flour mixture and fruit blend until the dough is firm yet spreadable. Pour into a loaf pan lined with parchment paper and smooth the top. Bake preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 30 minutes, then reduce to 150 °C (fan 130 °C; gas 1–2) and bake another 60 minutes until a skewer comes out clean. If needed cover with foil to prevent over‑browning. Remove and let cool in the pan.
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3.
While cooling melt the remaining butter slowly over low to medium heat. Add ginger and orange oil, pour this mixture over the cake in the pan, refrigerate until set. Lift the cake from the pan, remove parchment, cut into slices for serving.
