Fruit Cake

The Middle Eastern countries are known for their love of sweet and sticky treats and glace fruits feature highly in most Jewish and Arab markets. I developed this recipe when a favourite Aunt gave me a huge tray of glace apricots - far more than even the most avid eater could consume. The flavours of apricot and orange marry beautifully and the almond cake base is dense enough to carry such a heavy topping.

 

INGREDIENTS:
250g.(8 oz) butter, softened
250g. (8 oz) sugar
grated zest and juice of two oranges
4 large eggs
300g. (10 oz) blanched almonds, toasted and ground
1 cup of flour
1/2 cup of fine semolina
4 teaspoons baking powder
200g. (6 1/2 oz) glace apricots, chopped
2 tablespoons orange marmalade, heated and strained
200g. (6 1/2 oz) glace apricots, sliced

 

 

METHOD:

Generously butter 24cm. (9") springform or kugelhopf cake tin and preheat the oven to 175C. (350F)

Cream together the butter, sugar and orange zest until thick and pale. Add the eggs, one at a time and beat well after each addition. Fold in the ground almonds and orange juice. add the flour, semolina and baking powder to the cake batter with the chopped glace apricots. Mix thoroughly.

Spoon the batter into the prepared tin and bake at 175C. (350F) for 50 minutes or until cooked through.

When the cake has finished baking, remove from the oven and cool. Remove the tin then decorate with the glace apricot slices. Heat the marmalade until boiling then pour or drizzle over the apricots.

Serve warm or cool with some creme fraiche or yoghurt, flavoured with orange and cinnamon.

Courtesy:matcco European Office