Fruit Cake with Nuts

Ingredients

• soft butter (for the pan)
• 2 tbsp ground hazelnuts (for the pan)
• 150 g pecans (half)
• 75 g dried figs
• 75 g dried dates
• 1 Organic lemon
• 1 Organic Orange
• 200 g butter
• 190 g spelt flour type 1050
• 50 g cornstarch
• 3 tsp baking powder
• 0.5 tsp ground clove
• 0.25 tsp ground cardamom
• 1 tsp cinnamon
• 100 g Ground Almonds
• 4 eggs
• 75 g coconut sugar
• 80 g currants

Instructions

1. 1.

   Grease a springform pan and dust it with the ground hazelnuts.

2. 2.

   Finely chop about 80 g pecans, figs, and dates. Wash lemons and oranges hot, dry them, grate their zest, and squeeze out the juice.

3. 3.

   Melt butter in a small pot and let it cool to lukewarm. Mix flour with starch, baking powder, spices, and ground almonds.

4. 4.

   In a bowl beat eggs with coconut sugar using an electric mixer until frothy and the sugar dissolves. Add a few tablespoons of the dry mix alternately with the melted butter, continuing until a smooth batter forms. Finally fold in chopped nuts, figs, dates, lemon and orange zest, currants, and 15 ml each of orange or lemon juice. Pour batter into the greased pan and top with remaining nuts in a circular pattern.

5. 5.

   Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 1 hour. Test with a toothpick.

6. 6.

   Remove cake from oven, let it cool in the pan for 5 minutes, then loosen the springform rim and transfer to a cooling rack. Brush the cake very thinly with some orange juice.

7. 7.

   Optionally place a ribbon around the cake when serving.