Irish Fruit Cake
Bake the Irish fruit cake from Spoonsparrow. A batter with dried fruits makes for a delightful treat!
Ingredients
- 300 g soft butter
- 150 g raw cane sugar
- 5 eggs
- 200 g wheat flour Type 1050
- 1 tsp Baking powder
- 1 tbsp lemon zest (finely grated)
- 100 g cornstarch
- 100 g dried fruit (raisins, apricots, figs)
- 200 g whipping cream
- 200 g Low-fat quark
- 500 g fruit (strawberries, melon, pineapple)
Instructions
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1.
Whisk soft butter with raw cane sugar and eggs until the mixture is thick and golden yellow.
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2.
Combine flour, baking powder, lemon zest, and cornstarch, then fold into the butter mixture. Chop dried fruit into small pieces and fold into the batter.
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3.
Transfer the batter to a parchment-lined pan, smooth the surface, and bake in a preheated oven at 200 °C (180 °C fan or gas level 3) for about 50 minutes. If the cake darkens too much halfway through, cover with foil.
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4.
Remove the finished cake (check doneness with a needle), let it cool in the pan for about 5 minutes, then release from the pan and cool on a wire rack.
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5.
Whip cream to stiff peaks, blend quark with an electric mixer until creamy, then gently fold the cream into the quark mixture. Clean, wash, and optionally peel fresh fruit, cutting into bite-sized pieces. Serve the cream‑quark mixture with fruit and sliced cake.
