Fruit And Nut Rum Cake
Fruit And Nut Rum Cake is a rich and moist dessert infused with rum-soaked dried fruits, crunchy walnuts, and pistachios. Perfect for holidays or special occasions, this flavorful cake is easy to make and irresistibly delicious!
The Fruit And Nut Rum Cake is a decadent, flavorful treat that combines the richness of dried fruits, the crunch of nuts, and the warm aroma of rum. Infused with a medley of figs, raisins, walnuts, and pistachios, this cake offers a perfect balance of sweetness and texture. The rum-soaked fruits add a deep, moist flavor, while the delicate blend of rice flour and whipped egg whites ensures a light yet tender crumb. Topped with a dusting of powdered sugar, this delightful cake is perfect for celebrations, tea-time indulgence, or as a festive dessert.
Ingredients
- 50 grams rum
- 100 grams dried fruits (e.g., 50 grams each of dried figs and raisins)
- 20 grams rice flour (for fruit mixture)
- 2 egg yolks
- 20 grams granulated sugar
- 100 grams heavy cream
- 80 grams rice flour (for batter)
- 2 egg whites
- 60 grams granulated sugar
- 50 grams walnuts (chopped)
- 30 grams pistachios (chopped)
- Powdered sugar (for garnish)
Nutritional Information
- Calories: 320
- Protein: 5g
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Sugar: 22g
- Fiber: 2g
- Sodium: 40mg
- Cholesterol: 55mg
Directions
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Heat 50 grams of rum in a bowl. Add 100 grams of dried fruits (figs and raisins) to the rum, cover, and let soak for 30 minutes. Mix in 20 grams of rice flour with the soaked fruit.
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In a separate bowl, whisk together 2 egg yolks, 20 grams of granulated sugar, 100 grams of heavy cream, and 80 grams of rice flour. Add the rum-soaked fruit mixture to this and mix well.
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In another bowl, beat 2 egg whites with 60 grams of granulated sugar using an electric mixer until stiff peaks form. Gently fold the beaten egg whites into the egg yolk mixture. Add the 50 grams of walnuts and 30 grams of pistachios, and mix until evenly combined.
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Pour the batter into an 18 cm cake pan lined with parchment paper. Bake in a preheated oven at 170°C for 35-45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly, then sprinkle with powdered sugar before serving.
