Ingredients
- 500 g Lurpak cow milk butter
- 500 g granulated sugar
- 10 medium eggs
- 400 g self-rising flour
- 150 g almond flour
- 1 tablespoon cinnamon
- ½ teaspoon clove powder
- 1 vanilla vial
- zest of 1-2 oranges
- 300 g dried fruit of your preference
- 50 ml liquor of your preference
Ingredients for the garnishing
- icing sugar
Method
In a bowl add the dried fruit, liquor, and a bit of hot water, in order for the dried fruit to soften and absorb the liquor. Preferably, this would be better to be done a day before.
In a mixer’s bowl add the butter, sugar, and beat with the paddle attachment on medium speed, until light and fluffy.
Keep mixing and add gradually the eggs, which have already been whipped up.
When the eggs are incorporated into the mixture, add the rest of the ingredients and stir for 1 minute.
Cut with a knife or a pair of scissors a piece of parchment paper in the diameter of a round 30cm baking pan.
Place the parchment paper into the baking pan and transfer the batter to it.
Bake in a preheated oven at 160-165 C fan for about 1 hour.
When ready, let the cake cool for roughly 5 minutes, turn the cake upside down and remove the parchment paper.
Dust the surface of the cake with a thin layer of icing sugar, and when it is completely cool apply the rest of the icing sugar.
