Fruit Cake with Meringue Shell

Ingredients

• 3 eggs
• 1 pinch salt
• 1 pinch clove
• 1 pinch anise
• 1 pinch Cardamom
• 1 pinch ground ginger
• 1 orange zest
• 125 g wheat flour type 1050
• 1 packet baking powder
• 50 g chopped almonds
• 100 g figs
• 100 g dates
• 100 g Dried Apricots
• 100 g currants
• 100 g seedless raisins
• 100 g chopped walnuts
• 5 egg whites
• 150 g powdered sugar from raw cane sugar

Instructions

1. 1.

   Beat eggs with spices, orange zest, 110 g flour and baking powder into a smooth batter. Fold in almonds and chopped walnuts. Dice figs, dates, apricots; add currants and raisins. Sprinkle remaining flour over the mixture and fold it in.

2. 2.

   Pour batter into a springform pan lined with parchment paper and bake in a preheated oven at 180°C (fan 160°C; gas 2–3) for about 100 minutes. After roughly half the baking time, cover with parchment paper. Remove from oven, take cake out of the pan, and let it cool.

3. 3.

   Whisk egg whites until stiff, gradually folding in powdered sugar until the meringue is glossy and firm.

4. 4.

   Spread the meringue over the cooled cake and bake at 90°C (fan 70°C; gas 1) for about 1 hour, keeping the oven door slightly ajar with a wooden spoon handle.