Ingredients
150 g butter
150 g of powdered sugar
3 large eggs
225 g flour
1 tsp baking powder
1-2 tbsp milk (if necessary)
175 g lighter raisins
175 g dark raisins
50 g candied cherries
50 g mixed candied lemon and orange peels (maybe other dried fruit)
2 tbsp ground almonds
grated zest of 1 orange and 1 lemon.
50 g peeled whole almonds (or walnuts)
Method
The butter (at room temperature) and sugar beat with a wooden spoon or mixer until light and fluffy. Separately, whisk the eggs and add little by little in a mixture of butter and sugar. Then, using a large spoon, gently stir the mixture with sifted flour mixed with the baking powder. The mixture should be soft, so if it is too dry, add a little milk. Then gently mixed with raisins, cherries (rinsed, dried and cut into halves), candied peels, almonds, lemon and orange peel. Pan with a diameter of 18-20 cm post with greased baking paper. Pour mixture and smoothed. Top arrange whole almonds, taking care not to push, not to fail in the mixture should remain on top. Heat oven to 170 C. cake is placed in the center of the oven and bake until ready. Allow to cool before it is removed from the form. This cake can stand a long time in a closed box and taste improves if left to stand for at least several days.
Containers:
Difficulty
Difficult
Tested
0 users
Source
gotvarstvo.georgievi.net
Comments
This cake I've eaten for Christmas in Greece around is topped with white icing.
I'll try it for Christmas.
I like that is similar to the German stollen, but not so laborious. Will try it before Christmas and if successful will prepare instead Stolle.