Winter Fruit Cake

Ingredients

• 3 eggs
• 75 g raw cane sugar
• 1 pinch salt
• 1 pinch cloves
• 1 pinch nutmeg
• 1 pinch Cardamom
• 1 pinch grated ginger
• 1 orange zest
• 120 g spelt whole‑grain flour
• 1 packet baking powder
• 50 g chopped almonds
• 100 g chopped walnuts
• 150 g dried figs
• 150 g dried dates
• 50 g dried apple rings
• 75 g currants
• 75 g raisins
• flour (for dusting)
• 5 egg whites
• 150 g powdered sugar (from raw cane sugar)

Instructions

1. 1.

   Whisk eggs, raw cane sugar, various spices, orange zest, spelt flour and baking powder in a bowl until smooth. Fold in almonds and chopped walnuts. Dice figs, dates and apple rings; add currants and raisins. Lightly dust everything with flour and incorporate into the batter.

2. 2.

   If needed, grease a pan. Pour the batter in and bake in a preheated oven at 180 °C (fan 160 °C) for 100 minutes. After 50 minutes cover with parchment paper. Remove from oven, take out of the pan and let cool.

3. 3.

   Beat egg whites until stiff; gradually fold in powdered sugar until glossy and firm.

4. 4.

   Spread the meringue over the cake and bake at 90 °C (fan 70 °C) for about an hour more, leaving a small gap in the door with a wooden spoon handle. Remove the cake and decorate as desired.