This Cake with Candied Fruits and Almonds is a dessert that recalls the flavors of panettone, ideal for breakfast or a family snack. A rustic cake with simple ingredients and very easy to prepare. My husband’s favorite cake. Let’s see how to prepare it.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: for a 9-inch mold
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Cake with Candied Fruits and Almonds
- 3 eggs
- 2/3 cup potato starch
- 1 1/4 cup all-purpose flour
- 1/2 cup almond flour
- 1 cup sugar
- 2/3 cup milk
- 1/2 cup sunflower oil
- 1 packet baking powder
- 4 tsp white rum (or another liquor (anise or grappa))
- 1 cup candied fruits
- 1 orange zest (grated)
- 1 lemon zest (grated)
- 3/4 oz sliced almonds
Tools
- 1 Cake Pan springform with 9-inch diameter
- 1 Bowl
- Electric Beaters (or electric mixer with spiral beaters)
Steps for Cake with Candied Fruits and Almonds
To prepare this Cake with Candied Fruits and Almonds, the first thing to do after measuring all the ingredients (if you don’t have almond flour, you can blend whole almonds with a kitchen mixer until it becomes a flour) is to beat the eggs with the sugar in a bowl until the mixture is puffy and frothy.
Pour, while continuously stirring and reducing speed, first the oil, then the milk and the liquor,
Gradually incorporate the previously sifted flour and baking powder, the almond flour, and the lemon and orange zest.
Mix very well until all ingredients are well combined, resulting in a lump-free batter.
Flour half of the candied fruits and add them to the bowl, stirring with a spatula.
Grease and flour a mold or line it with parchment paper, pour the batter in, level it, and sprinkle the remaining candied fruits and almond slices on top.
Bake your cake at 340°F and let it cook for about 40/45 minutes, always adjust with your oven, before taking it out, do the toothpick test, if it comes out moist, let it cook a few more minutes.
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