Norwegian Fruit Cake
With hints of zesty lemon and sweet currents, this delightful cake is perfect for any occasion. The aroma of freshly grated lemon peel fills your kitchen as the cake bakes to a golden perfection. Topped with a crunchy almond crust and pearl sugar sprinkles, it's a treat for both the eyes and the taste buds. So gather your ingredients and let's get baking!
— Constant Cookbook
Ingredients
- 250g good quality butter (at room temperature)
- 250g sugar (try experimenting with different sugars, eg Demerara, Muscovado ... )
- 5 eggs
- 250g flour
- 1 teaspoon baking powder
- 1 large lemon (juice and zest)
- 125g currents
- Ground or flaked almonds
- Pearl sugar
Instructions
- Wash and grate the lemon peel finely. Press the lemon and keep the juice for later.
- In a bowl, cream the butter and sugar until light and fluffy.
- Add one complete egg and mix well. Repeat until all eggs are incorporated. Then whisk the mixture energetically for several seconds (this is best done with an electric mixer on full speed)
- Add the lemon juice and zest and mix into the mixture.
- Add the flour and baking powder and mix into the mixture, then fold in the currents
- Line a small baking tin (eg, 20cm x 20 cm) with baking paper and fill with the batter.
- Sprinkle the top with the ground or flaked almonds and the pearl sugar.
- Bake in the centre of the oven at 180 degrees centigrade for about 30 to 35 minutes. Check that the cake is fully cooked by inserting a knife in the middle - if the knife is dry then the cake is ready, otherwise put back in the oven for another 5 to 10 minutes.
- Allow to cool completely before removing from the baking tin (be careful: some of the almonds and crystal sugar will still be loose!)
Yield
Makes 12 slices
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