Fruit Cake with Yogurt

Ingredients

• 1 cube yeast (42 g)
• 125 ml lukewarm milk (3.5% fat)
• 50 g beet syrup
• 50 g butter
• 100 g Yogurt (3.5% fat)
• 200 g Whole Wheat Flour
• 200 g Type 1050 wheat flour
• 1 pinch salt
• 0.5 Organic lemon
• 2 Eggs
• 80 g raisins
• 15 g flour for handling
• 40 g pistachio nuts
• 100 g dried fruit (e.g., apricots, cherries, dates)
• 1 tsp butter
• 70 g powdered sugar (from raw cane sugar)

Instructions

1. 1.

   Crumb the yeast into a small bowl. Add milk and 1 tsp beet syrup, stir well, and let the pre‑mix rise for about 10 minutes.

2. 2.

   Meanwhile melt butter over low heat and mix in yogurt. Combine flours with salt. Wash lemons hot, dry, grate zest, then squeeze juice. Add lemon zest and remaining beet syrup to the flour mixture. Stir in the activated yeast and knead with a hand mixer’s dough hooks.

3. 3.

   Add the yogurt‑butter mixture and eggs; continue kneading until the dough glows and lifts from the bowl edges. Cover and let rise in a warm spot for 1 hour. Soak raisins in warm water.

4. 4.

   Dust a work surface lightly with flour. Place dough on it, dust again, and knead vigorously until smooth and elastic. Roughly chop pistachios and dried fruit; mix them with well‑drained raisins and fold into the dough. Transfer to a greased pan and cover for 15 minutes.

5. 5.

   Bake the cake in a preheated oven at 200 °C (180 °C fan, gas level 3) for about 20 minutes. Reduce temperature to 180 °C (160 °C fan, gas level 2‑3) and bake another 25 minutes. Remove from oven, let rest in pan for 10 minutes, then transfer to a wire rack to cool completely.

6. 6.

   For decoration whisk powdered sugar with about 2 tbsp lemon juice and drizzle over the cake; allow glaze to set.