Indulgent cake with candied fruit
Ingredients
FOR THE DOUGH:
- 300g flour
- 200g caster sugar
- 4 eggs
- 250g of butter
- 5g of baking powder
- 300g candied fruit
- 1 pinch of salt
FOR THE SYRUP:
- 50g caster sugar
- 50g water
- 1 capful of rum
FOR THE TIN AND THE FRUIT:
- 20g of butter
- 40g of flour
Recipe
1. Preheat the oven to 200°C. Take the butter out of the fridge and cut it into small cubes. Chop the fruit and toss it in a little flour. Sift the baking powder and flour together.
2. Grease the moulds with melted butter using a pastry brush. Place the softened butter, sugar and salt in the food processor. Mix with the whisk attachment for 1 to 2 minutes until the mixture is light, fluffy and smooth.
3. Add the eggs one at a time until the mixture is completely smooth. Switch from the whisk to the flat beater. Add the flour and baking powder mixture in three batches. The mixture should be smooth and glossy.
4. Add the floured candied fruit, folding it in gently with a spatula. Fill the tins. Using a pastry scraper, place some batter in each of the four corners of the tin. Fill the tin to three-quarters full. Reduce the oven temperature to 160°C, then place in the oven. Set the timer for 20 minutes. After 20 minutes, make a slit along the entire length of the top of the cakes using a pastry scraper or a knife. Reset the timer to 40 minutes.
5. Whilst the cakes are baking, prepare the syrup. In a saucepan, combine the sugar, water and rum, then bring to the boil. Once cooked (check that a knife comes out clean), remove the cakes from the oven and, whilst still warm, soak them generously with the hot syrup.
6. Turn the cakes out of the tins and cover them with cling film ONCE THEY HAVE COOLED
Buy our 500g pastry mix
to make your Lilamand cake
