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South African festive fruit cake

South African festive fruit cakeSouth African festive fruit cake

Recipe by: Alice Toich
Serves: 6-8
Cooking: 40 min
Preparation: 30 min

8 Eggs

100g Butter, melted and cooled

290g Flour
220g castor sugar
½ tsp mixed spice
1tsp cinnamon
Chantilly cream:
250ml whipped cream
1 shot brandy
Castor sugar

Top with:
seasonal fruit (optional)
nuts (optional)

Pre-heat the oven to 180’C. Lightly grease two 22cm round cake tins with melted butter. Line base with baking paper and dust with a little four, shacking off any excess.

Sift the flour 3 times onto paper. Mix the eggs and sugar in a large heatproof bowl.

Place the bowl over a pan of simmering water, making sure the base does not touch the water, and whisk using electric beaters on high speed for 8 minutes or until the mixture is very thick and pale. Remove from the heat and whisk for three minutes.

Using a large metal spoon fold the butter and flour into the egg mixture quickly and lightly until mixture is just combined.

Spread the mixture evenly into the tins. Bake for 18 to 20 min, or until lightly golden and shrunk slightly from the side of the tins, and a skewer inserted into the cake comes out clean. Leave the cakes in the tins for five minutes before turning onto a wire rack to cool. Sandwhich the cooled cakes with cream and top with cream and seasonal fruit.

For best results, use Selati!
Twitter: @AlwaysGoodSA 

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