Mini Fruit Cakes

Ingredients

• 1 Organic Orange
• 50 g Raisins
• 75 g dried figs
• 75 g dried apricots
• 180 g butter
• 100 g honey
• 4 eggs
• 360 g spelt flour type 1050
• 2.5 tsp baking powder
• 100 ml milk (3.5% fat)
• 80 g cranberries
• butter (for the pan)
• flour (to dust)

Instructions

1. 1.

   Wash the orange, dry it, grate its peel and squeeze out the juice. Soak the raisins in about 2 tbsp of orange juice.

2. 2.

   Cut the dried fruit into small cubes and soak them in lukewarm water.

3. 3.

   Whisk the butter with honey until frothy, add the eggs, then continue whisking for another 2 minutes. Add the grated orange zest, mix the flour with baking powder, and alternately fold it into the butter mixture with milk. Fold in the raisins with juice, cranberries, and well-drained dried fruit.

4. 4.

   Grease loaf pans with butter, dust them lightly with flour, and fill each with batter. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2‑3) for 20–30 minutes until golden brown (test with a skewer). Remove the finished mini cakes from the oven, let them cool, turn them out of the pans and allow them to cool completely on a wire rack.