To prepare this delicious cake, start by lightly toasting the nuts in the oven. This process will enhance their flavor and make them crunchier. Once cooled, chop the nuts into small pieces, the size of raisins, to incorporate them perfectly into the mixture. Next, move on to the almond flakes: toast them in a dry non-stick pan over low heat, stirring continuously to avoid burning. Once they turn golden, let them cool.
In a large bowl, sift the flour, baking powder, and powdered cinnamon, mixing them well to combine. Ensure that all the dry ingredients are evenly distributed. The next step is to prepare the baking pan: grease it with butter on the inside and line it with parchment paper, making sure it extends 5-7 cm above the height of the walls to facilitate the removal of the cake after baking.
In another pot, bring the butter together with the dried fruits, cut into small pieces, the grated lemon and orange zest, and the orange juice to a boil. Let the mixture simmer on low heat for 10 minutes, stirring occasionally, until the flavors meld. Once it has boiled, remove from heat, add the vanilla essence and the cognac, then let it cool until it is warm but not hot.
Meanwhile, in another bowl, beat the eggs with the brown sugar, which will give a deep sweetness and a moist texture. Beat the mixture until it becomes a frothy cream, and the sugar completely dissolves. Pour the egg cream over the cooled dried fruits, add the toasted nuts and almond flakes, gently mixing to avoid ruining the texture.
Finally, incorporate the dry ingredients, mixing by folding to maintain the aeration of the mixture. Pour the mixture into the prepared pan, leveling it evenly. With the back of a spoon, make a slight indentation in the center of the mixture, so that the cake has a smooth surface after baking.
Preheat the oven and bake the cake for 35-45 minutes at a moderate temperature, then reduce the temperature and let it bake on low for another 30-40 minutes. Check the cake with a toothpick; if it comes out clean, the cake is ready. Let the cake cool completely in the pan before removing it. Before serving, soak it with cognac for an extra flavor boost, then slice it. This cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a fine vanilla cream to add a touch of elegance. Enjoy every slice!
In a large bowl, sift the flour, baking powder, and powdered cinnamon, mixing them well to combine. Ensure that all the dry ingredients are evenly distributed. The next step is to prepare the baking pan: grease it with butter on the inside and line it with parchment paper, making sure it extends 5-7 cm above the height of the walls to facilitate the removal of the cake after baking.
In another pot, bring the butter together with the dried fruits, cut into small pieces, the grated lemon and orange zest, and the orange juice to a boil. Let the mixture simmer on low heat for 10 minutes, stirring occasionally, until the flavors meld. Once it has boiled, remove from heat, add the vanilla essence and the cognac, then let it cool until it is warm but not hot.
Meanwhile, in another bowl, beat the eggs with the brown sugar, which will give a deep sweetness and a moist texture. Beat the mixture until it becomes a frothy cream, and the sugar completely dissolves. Pour the egg cream over the cooled dried fruits, add the toasted nuts and almond flakes, gently mixing to avoid ruining the texture.
Finally, incorporate the dry ingredients, mixing by folding to maintain the aeration of the mixture. Pour the mixture into the prepared pan, leveling it evenly. With the back of a spoon, make a slight indentation in the center of the mixture, so that the cake has a smooth surface after baking.
Preheat the oven and bake the cake for 35-45 minutes at a moderate temperature, then reduce the temperature and let it bake on low for another 30-40 minutes. Check the cake with a toothpick; if it comes out clean, the cake is ready. Let the cake cool completely in the pan before removing it. Before serving, soak it with cognac for an extra flavor boost, then slice it. This cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a fine vanilla cream to add a touch of elegance. Enjoy every slice!
Ingredients
- 200 g flour - 200 g brown sugar - 3 large eggs - 175 g butter + butter for the baking tray - 750 g mixed dried fruits (I used apricots, dates, candied ginger, plums, raisins, figs) - 100 g walnut meat or whole almonds or pistachios - 100 g almond flakes - 2-3 tablespoons brandy - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - juice and grated zest of 1 orange - grated zest of 1 lemon - vanilla essence For syruping: - 100 ml brandy