Dough
¾ cup milk (185 ml)
⅓ cup orange juice (80 ml)
5 tablespoons of Soya Corn Oil (65 ml)
2 eggs (100 g)
1¼ cup brown sugar (270 g)
2¼ cups wheat flour (310 g)
1 tablespoon baking powder (15 g)
½ cup candied fruit (105 g)
⅓ cup chopped walnuts (50 g)
½ cup black raisins (80 g)
½ cup peeled and chopped almonds (75 g)
1 teaspoon cinnamon powder (2 g)
½ teaspoon of powdered cloves (1 g)
½ teaspoon nutmeg powder (1 g)
Zest of 1 pear orange (1 g)
Fondant
2⅓ cups icing sugar (300 g)
¼ cup whole milk (55 ml)
½ teaspoon butter (2.5 g)
Decoration
¼ cup candied fruit (50 g)
3 cherries in syrup, roughly chopped (25 g)
1 tablespoon of peeled and toasted almonds (15 g)
Mass: Beat the milk, orange juice, oil, eggs and brown sugar in a blender until smooth. Place in a bowl and add all the remaining ingredients. Mix until smooth.
Transfer the batter to a greased and floured 24 cm-diameter springform pan. Bake in a preheated oven (180 °C) for 1 hour, or until golden brown and a toothpick comes out dry when stuck in the pastry.
Transfer the pastry to the middle hole tin (24 cm diameter), greased and floured.
Fondant: Mix all the ingredients and heat in a bain-marie until dissolved. Pour it over the cake while it is still fluid.
Fondant: Mix all the ingredients together and heat until dissolved.
Decoration: Arrange the candied fruit on top of the fondant, alternating with the cherries and almonds.
Decoration: Arrange the candied fruit on top of the fondant, alternating with the cherries and almonds.
