Recipe Ingredients
260g (1 1/2 cups) sultanas
250g glace cherries, quartered
95g (1/2 cup) mixed peel
80g (1/2 cup) chopped dried apricots
65g (1/2 cup) slivered almonds
1 x 100g pkt sucrose-free ginger (Buderim Ginger brand), chopped
2 tbs Amaretto liqueur
1 tbs brandy
Melted butter, to grease
1 x 140g ctn apple fruit puree (Goulburn Valley brand)
100g (1/2 cup) caster sugar
2 eggs
3 egg whites
2 tsp finely grated orange rind
150g (1 cup) plain flour
75g (1/2 cup) self-raising flour
45g (about 9) glace cherries, extra, halved
30g (about 30) whole blanched almonds
1 tbs Amaretto liqueur, extra
Recipe Method
Combine the sultanas, cherries, peel, apricot, almonds, ginger, liqueur and brandy in a glass or ceramic bowl. Cover with plastic wrap and set aside for 8 hours or overnight to macerate.
Preheat oven to 150°C. Brush a deep, square 18cm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides with 2 layers of non-stick baking paper.
Place apple, sugar, eggs, egg whites and orange rind in a bowl. Use a whisk to mix until combined. Add fruit mixture and use a wooden spoon to mix well. Sift over combined flours and stir until combined.
Spoon cake mixture into prepared pan. Tap the pan on the bench top to settle mixture and smooth the surface. Arrange the extra cherries and almonds over the surface in a flower pattern. Bake in oven for 2 hours or until a skewer inserted into the center comes out clean.
Remove cake from oven. Pour the extra liqueur over the cake. Wrap the pan in 2 clean tea towels and set aside to cool completely. Turn the cake out onto a wire rack. Cut into slices
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