Cakes and Pastries Recipes - Provencal Candied Icing Fruitcake Recipe

Ingredients

Serves 6:

• 3 eggs

• 2 2/3 oz/75 g soft butter

• 3 1/2 oz/100 g brown sugar

• 7 oz/200 g flour

• 3fl ox/90 ml olive oil

• 1/4 tsp ground cinnamon

• 1/2 packet of baking powder

• 1 1/2 tbsp cognac

• 3 1/2 oz/100 g shaved almonds

• 8 3/4 oz/250 g candied fruits

Icing:

• 1/3 lb/150 g confectioners' sugar

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Method:

1. Separate the egg whites from the yolks. Set aside.

2. In a bowl, mix the butter, beaten until creamy, with the brown sugar. Whisk. In another bowl, mix the flour with 5 tbsp of olive oil, and then incorporate into the brown sugar and butter mixture. Add the yolks, cinnamon, yeast, congnac, almonds and candied fruit.

3. Whisk the egg whites to stiff peaks and fold into the batter. Leave to rest for 15 minutes.

4. Preheat the oven to 430F/220C.

5. Brush a cake pan with olive oil. Pour in the batter, filling the pan to 3/4 full, and bake, lowering the temperature to 350F/180C, for 40 min.

6. Take the cake out of the oven and allow it to cool.

7. Prepare the icing: In a double boiler, mix the sugar with 2 tbsp water.

8. Brush the top of the cake with icing.