Scottish Fruit Cake

Ingredients

• 1 Organic lemon
• 200 g sultanas
• 125 g finely chopped figs
• 6 dried cherries (quartered)
• 75 g dried apricots (finely chopped)
• 40 ml orange juice
• 250 g spelt flour Type 1050
• 0.5 sachet baking powder
• 180 g butter
• 75 g beetroot syrup
• 3 large eggs
• 75 ml milk (3.5% fat)
• 150 g peeled almonds (for decoration)
• 2 tbsp raw cane sugar powdered sugar
• 100 g marzipan dough

Instructions

1. 1.

   Wash the lemon hot, dry it, grate its zest and squeeze out the juice. Mix dried fruits with lemon zest, lemon juice and orange juice and let sit.

2. 2.

   Sift flour with baking powder. Cream butter with beetroot syrup, beat in eggs one at a time. Fold in flour, milk and fruit mixture. Pour dough into pan and smooth top. Decorate with almonds.

3. 3.

   Bake preheated oven for 30 minutes at 175 °C (fan 150 °C; gas: level 2), then about 90 minutes at 150 °C (fan 130 °C; gas: level 1–2) until finished. If needed, cover top with paper. Remove cake from pan after 15 minutes and let cool. Dust with powdered sugar if desired and add a marzipan ring around the edge.