Dried fruit cake

The dried fruit cake consists of various dried fruits. Classic winter spices are deliberately omitted. Instead, fresh ginger gives the pastry a pleasantly fresh note. The wheat flour normally used is replaced in this version with buckwheat flour, which adds a nutty nuance and provides a gluten-free alternative.

Finely chop the dried dates, figs, dried apples, sultanas, and fresh ginger and place them in a bowl. Pour over the reduced pear juice, freshly squeezed orange juice and herbal honey liqueur. Mix well, cover, and let soak for at least 2 hours (preferably overnight). This allows the fruit to absorb enough liquid and release it evenly into the cake mixture during baking.

Mix the soaked fruit, including the liquid, with the chopped almonds and walnuts. Add the buckwheat flour, baking powder and salt. Combine everything into a homogeneous yet chunky mixture. The mixture should hold together well.

Grease a Ø 12 cm cake ring with butter and place it on a perforated baking mat. Fill in the fruit mixture, shaping it slightly domed on top.

Bake in a preheated oven at 160°C for approx. 60 minutes.

Prepare dried fruits and walnut halves for decoration. Warm the neutral glaze slightly. Using tweezers, dip pieces of dried fruit and nuts into the warm glaze and arrange them decoratively on the cooled cake.

Storage: Vacuum-seal the cooled cakes. After resting for 2–3 days, the cake will have matured perfectly and become evenly moist, as the fruits will have released their moisture.