Fresh fruit cake
Serves 20
Cake mix:
375 g flour
42 g fresh yeast or 2 sachets of dried
yeast
approx. 125 ml lukewarm milk
40 g sugar
75 g butter or margarine, melted
1 egg
Fruit:
approx. 1500 g sharp apples, plums or
cherries
Topping:
200 g flour
125 g sugar
2 tsp vanilla sugar
125 g butter or margarine
1/2 tsp cinnamon
Method:
1. Sift the flour into a large bowl and
make a well in the centre. Put the
crumbled yeast, some sugar and milk
into the well, and combine with the
flour. Place in the oven at 50°C and
leave to rise for 20 minutes.
2. Add the rest of the cake ingredients
to this mix, and knead to a smooth
dough. Return to the oven for a further
20 minutes at 50°C to rise. Punch
down, then roll out into the baking tray.
3. Arrange the prepared fruit (peeled
and sliced in 1/2 cm slices; stoned
cherries or halved plums) evenly over
the dough.
4. Rub the topping ingredients by hand
until you get a crumbly texture, and
scatter over the fruit. Place in the oven
at 50°C for 30 minutes to rise again,
and then bake.
Use one of the following functions:
Automatic / Baked goods / Cakes /
Fruit streusel
or:
Fan plus
Temperature: 160-180°C
Shelf level: 1
Duration: 50-60 minutes
or:
Conventional
Temperature: 180-200°C
Shelf level: 2
Duration: 40-50 minutes
Baked goods / Cakes
37
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