Thursday, June 26, 2008

Cake 2.0

that's why they're called redcurrants (onemorehandbag)Instead of just boring you with photos of my cakes, I thought I'd post the recipe to go with it. Ta-dah:
Super-Easy Foolproof Fruit Cake

Ingredients (for one standard-sized baking tray):

110 g soft Butter
2 - 3 eggs, depending on size
200 g sugar
300 g plain flour
1 sachet vanilla sugar (you can always use the real thing and scrape out a vanilla pod)
1/2 sachet baking powder (approx. 6 g)
a pinch of salt
a few drops of milk if required (to make the dough smoother)
enough washed and pitted fruit to generously cover the tray (weight depends on type of fruit) - cherries, apricots, plums or red currants are nice
(rum or grated lemon zest)
(flaked almonds)

Preheat oven to 170° (fan setting)

Whisk the butter with an electric blender, when fluffy add the egg yolks and sugar. Gradually add flour, salt and baking powder, rum and/or lemon zest to taste and just enough milk to make the dough smooth. Carefully fold in the beaten egg whites.

Spread evenly on a buttered and floured (alternatively: lined with non-stick baking sheet) tray, add the fruit and cover with almond flakes if you want.

Bake for 25 - 30 mins. Once cooled, cover with icing sugar before serving.



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