Ingredients:
2 eggs
1 1/2 cups icing sugar
1 cup castor sugar
2 cups ground almonds
Method:
Whisk eggs and add castor sugar.Traditional and delicious, this is a hit with children and adults alike!
Ingredients:
100 gms tutti-frutti
100 gms black currants
75 gms mixed peels
50 gms sultanas
200 gms flour
185 gms unsalted butter
185 gms brown sugar powder
4 eggs
1 tsp grounded spices
½ tsp cinnamon powder
1 rind of lemon - grated
1 tsp golden syrup
50 ml rum or brandy for soaking the fruits
50 ml rum or brandy for pouring on the cake after baking
Preparation:
Wash and dry the fruits and cut them into tiny pieces if required
Make sure to remove the seeds (if any)
Soak the fruits and peels in 50 ml rum/brandy for 5-6 hours before baking
Method:
Soften the butter and whip it till its light and fluffy
Add sugar to the butter
Whip the eggs separately and then add little at a time to the butter-sugar mixture
Add the spices and lemon rind
Add golden syrup and mix well
Add fruits and flour alternately to the batter and fold in lightly
Grease the baking tin
Turn the mixture into the prepared baking tin
Preheat oven for 5 minutes at 150 degrees centigrade
Bake the cake for an hour at 125 degrees C if it’s a small oven
If a large oven is being used, bake for an hour at 150 degrees C
Make sure its baked completely by inserting a skewer into the cake; if it comes out clean, it’s baked
Remove the cake from the oven and leave for cooling onto a wire-rack
When cooled, turn the cake upside down and pour the rum/brandy on it
Leave it upside down for a day to allow the rum/brandy to be soaked by the cake
After a day, the almond icing can be put on the cake to enhance the taste...
