Fresh Fruit Cake

Unlike the dried fruit cake recipes common in New Zealand, this cake has a wet mixture. Our recipe is based on one from an Israeli book, although we had to reduce the quantities significantly to fit in our 20 cm x 20 cm cake tin. 

Fresh Fruit Cake
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  1. 70 grams butter
  2. 2/3 cups sugar
  3. 3 egg yolks (keep the whites for later)
  4. 1 heaped cup of flour
  5. 2 tablespoons cornflour
  6. 1 teaspoon baking powder
  7. 2 tablespoons orange juice
  8. 3 egg whites
  9. 3/4 - 1 kg fruit, fruit (apricots, plumes, blueberries), clean and stoned, chopped
  10. Icing Sugar
  1. Preheat oven to 180º C
  2. Mix butter, sugar and egg yolks until a light and fluffy
  3. Mix dry ingredients in a separate bowl
  4. Add orange juice and the dry ingredients to egg mixture
  5. Beat egg whites until it has little peaks
  6. Mix gently into the cake mixture.
  7. Lay the resulting mixture in the bottom of a greased 20 cm x 20 cm square cake tin
  8. Lay fruit on top of cake mixture
  9. Bake at 180º C for 40-50 minutes until golden. The cake mixture will rise through the fruit layer.
  10. Remove and leave to cool.
  11. Dust with icing sugar
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