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Preparing: 1 hour
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Bake time: 1 hour
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Ingredients
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Method
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125 g golden raisins
125 g sultanas
125 g dried apricots chopped
125 g dried black currants
50 g candid orange zest
50 g almond flakes
zest of 1 orange
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Mix dried fruits, almond flakes and orange zest.
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125 ml freshly squeezed orange juice
65 ml orange liqueur
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Pour the orange juice and orange liqueur into a saucepan and heat until very warm. Add dried fruits, almond, orange zest, mix and set aside for at least 1 hour.
Heat the oven to 160ºC, line the bottom of the tin loaf with baking paper and butter the walls.
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300 g soft unsalted butter in small cubes
160 g icing sugar plus extra for dusting
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Transfer the soft butter to a mixing bowl of the stand mixer equipped with the paddle attachment. Beat the butter for 5 minutes until fluffy at high speed. Add the icing sugar, gradually, spoon after spoon until well combined.
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4 large eggs
320 g cake flour/pastry flour
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Add eggs gradually, one by one; each egg must be well incorporated. Mix the flour with the baking powder. Lower the speed and add flour with baking powder gradually until well combined.
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1 tsp vanilla extract
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Add vanilla extract. Stop the mixer and add all soak fruits and almond flakes. Mix to combine.Transfer the batter into the loaf tin, even the surface, pop it into the oven and bake for an hour until a skewer pushed into the cake comes out clean. |
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Check the cake as it can be browned earlier but still raw inside. Cool on the wire rack. Serve dusted with the icing sugar. the cake must be completely cool before you slice it.
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