Tutti frutti cake
This cake works well as a gift or to keep at hand for when you unexpected guests over the Christmas period as they keep well in an airtight container for a few weeks. Michael Diacono shares his recipe.
Rachel Zammit Cutajar
Tutti frutti cake
Ingredients
- 450g whole glace cherries
- 100g chopped candied peel
- 150ml rum
- 2 lemons, zest only
- 150g raisins
- 375g dates, chopped
- 275g walnuts, chopped
- 275g almonds
- 225g flour
- 350g sugar
- 1 tsp baking powder
- 1 tsp salt
- 8 eggs, beaten
Method
1.Mix the candied peel with the cherries and soak in rum and leave overnight.
2.Chop the dates into small chunks, add to the cherry mix and mix well.
3.Add the whole walnuts and the toasted almonds and mix well.
4.Add the raisins, lemon zest and the juice.
5.Add the sugar and the flour and mix well.
6.Season with salt and mix well.
7.Beat the eggs and add to the cake mixture.
8.Add the baking powder and the melted butter, mix well.
9.Line a baking tin with parchment paper and fill with the cake mixture.
10.Bake in the oven at 180C for
11.Add the alcohol to the cake as soon as it comes out of the oven, while it is still hot.
This recipe first appeared on Gourmet Today TV, aired on TVM on 10 December, 2016.
