Fruit cake

Fruit dessert is a perfect choice for any occasion, whether it's a family meal, a party with friends, or a simple treat after a long day. This cake, with a soft and moist base enriched with the flavors of fresh or frozen fruits, brings joy in every slice. Moreover, it is a quick, simple, and accessible recipe that does not require advanced cooking skills.

Preparation time: 15 minutes
Baking time: 30-35 minutes
Total time: 50 minutes
Number of servings: 12

Ingredients

For the base:
- 4 eggs (preferably at room temperature)
- 5 tablespoons of oil (sunflower or canola oil are the most suitable)
- 2 cups of sugar (approximately 400 g)
- 2 cups of flour (approximately 250 g)
- 5 tablespoons of cold water
- A pinch of salt
- Essences to taste (lemon, rum, orange)

Fruits:
- 300 g of fresh or frozen fruits (sour cherries, blueberries, plums, apricots, etc. – the combinations are limitless)

Preparation of the fruit cake

1. Separating the eggs: Start by carefully separating the egg whites from the yolks, ensuring that no yolk gets into the whites. This is an essential step to achieve a fluffy texture.

2. Beating the egg whites: In a clean bowl, add a pinch of salt to the egg whites. Use an electric mixer to beat them until frothy and soft peaks form. This step is crucial as the incorporated air will help the cake rise.

3. Preparing the sugar syrup: In a saucepan, add the sugar and water. Place over medium heat and stir constantly until the sugar completely dissolves. The syrup should be hot, but it should not boil.

4. Combining with the egg whites: With the mixer running, gradually pour the hot syrup over the beaten egg whites. Continue mixing until the mixture becomes glossy and firm. This will give your cake an airy and soft texture.

5. Adding the yolks: Add the yolks one at a time, mixing well after each addition. This ensures an even distribution of ingredients.

6. Incorporating the oil and essences: Meanwhile, add the oil and your preferred essences. These will add not only flavor but also moisture to the cake.

7. Mixing the flour: Sift the flour and fold it into the mixture, stirring with a spatula or whisk from the bottom up to maintain aeration. It is important not to overmix to avoid developing gluten.

8. Preparing the pan: Line a square or rectangular baking pan with parchment paper or grease it with butter and sprinkle a little flour. This will prevent the cake from sticking.

9. Pouring the mixture: Pour the mixture into the pan, leveling the surface with a spatula.

10. Adding the fruits: Evenly distribute the fruits over the batter. If using frozen fruits, there is no need to thaw them beforehand, but you can sprinkle a little sugar over them to enhance their flavor.

11. Baking: Preheat the oven to 180°C and bake the cake for 30-35 minutes. It is done when it turns golden on top and a toothpick inserted in the middle comes out clean.

12. Cooling and serving: Once baked, let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Finally, dust with powdered sugar for an elegant appearance.

Practical tips

- Choosing fruits: You can experiment with various types of fruits depending on the season. Berries, peaches, or a mix of tropical fruits can completely transform the dessert.
- Serving: This cake pairs wonderfully with vanilla ice cream or a dollop of cream, bringing a delicious contrast of textures.
- Variations: Substitute some of the flour with cocoa to achieve a chocolate base, perfect for chocolate lovers.

Nutritional benefits

This fruit cake is not only delicious but also rich in vitamins and antioxidants due to the fresh fruits. A serving (approximately 100 g) has around 200 calories, providing a sweet snack without being too heavy.

Frequently asked questions

What type of fruits can I use?
You can use any type of fruit, whether fresh or frozen. Make sure the fruits are well washed and pitted if necessary.

How can I prevent the cake from sticking to the pan?
Make sure to use parchment paper or grease the pan with butter and sprinkle flour. Also, let the cake cool before removing it from the pan.

Can the cake be frozen?
Yes, this cake can be frozen. I recommend portioning it and wrapping it well in plastic wrap before placing it in the freezer.

Personal note

This fruit cake reminds me of summer evenings spent with family, when we used fruits from grandma's garden. Each slice has a story to tell and a flavor that connects us to dear memories. I encourage you to add your personal touch, perhaps a favorite essence or a type of fruit that reminds you of special moments.

So, get ready to bring a touch of happiness to your kitchen with this simple, quick, and colorful cake! Enjoy!

 Ingredients: For the base: -4 large eggs -5 tablespoons of oil -2 cups of sugar -2 cups of flour -5 tablespoons of cold water -a pinch of salt -essences to taste (lemon, rum, orange) -fruits: cherries, blueberries, plums, apricots, etc.