INGREDIENTS
- – Butter 200 g.
- – Black sugar 180 g.
- – Eggs 160 g.
- – Cognac 100 g.
- – Flour 260 g.
- – Almond powder 100 g.
- – Baking powder 7 g.
- – Turkish apricots 120 g.
- – Black grape raisins 120 g.
- – Raisins of blonde grapes 120 g.
- – Prunes 120 g.
- – Orange liqueur 100 g
- – Orange zest 2 models.
- – Orange juice 90 cc.
- – Cinnamon 5 g.
- – Floor cardamom 5 g.
- – Ginger powder 5 g.
- To brighten:
- – Fondant 500 g.
- – Amarenas 100 g.
- – Candied orange 100 g.
- – Recent cherries 200 g.
- – Recent raspberries 200 g.
- – Recent strawberries 200 g.
- – Recent blueberries 200 g.
- – Lemon juice 100 cc.
- Extras:
- – Cognac 100 g.
Learn to put together this lovely and scrumptious WELSH CAKE with many fruits, raisins, liqueur and cognac
PROCEDURE:
1. Macerate the fruits lower into small cubes along with the orange liqueur, juice and zest for twenty-four hours.
2. Beat the creamed butter with the black sugar till white. Add the eggs one by one, add the flour together with the baking powder and spices, alternating with the cognac, adopted by the almond powder, and eventually, the macerated fruits.
3. Place the preparation in moulds.
4. Bake at 160º C.
5. When eradicating from the oven, brush it with cognac.
6. Then beautify as desired by softening the fondant over low warmth together with the lemon juice, glaze the cake after which beautify on high with the fruits.
