Exotic Five Continents Cake
If you love fragrant cakes, try the juicy chocolate marble cake, the fluffy colorful cake with Fanta orange, and the homemade walnut and carrot cake for more sweet inspiration.
Ingredients · Servings 6
- flour - 300 g
- eggs - 2 pcs.
- white or brown sugar - 120 g
- dried fruit mix with banana, mango and passion fruit - 180 g
- strong black tea with bergamot - 150 ml
- butter - 100 g
- baking powder - 1 1/2 tsp.
- ground cinnamon - 1/2 tsp.
- nutmeg - 1 pinch
- walnuts or pecans - 60 g
Method · 55 min
- Strong black tea with bergamot is prepared in advance and used hot.
- Cut the dried bananas, mangoes and passion fruit into small pieces and place in a bowl. Pour 150 ml of hot tea over them and let them soak for about 30 minutes. This will soften the fruits and absorb the aroma of bergamot. After soaking, drain them slightly, but do not press or squeeze them. It is good for them to remain juicy so that they can transfer some of their moisture to the cake.
- Chop the walnuts or pecans into large pieces.
- Place the softened butter in a deep bowl. Add the sugar and beat the mixture with a mixer for a few minutes until it becomes light and fluffy. Add the eggs one at a time, beating after each one until fully incorporated.
- In a separate bowl, sift the flour together with the baking powder. Add the cinnamon and a pinch of nutmeg. Gradually add the dry ingredients to the butter-egg mixture. Mix gently with a spatula just until the flour is incorporated.
- Add the soaked dried fruit. Add the chopped walnuts or pecans. Stir the mixture gently until the fruit and nuts are evenly distributed.
- Grease an oblong cake or bread pan with a little butter and, if desired, sprinkle with flour or line with baking paper. Pour the batter into the pan and smooth the surface.
- Place the cake in a preheated oven at 170°C. Bake for about 45-50 minutes. Check for doneness with a wooden skewer inserted into a part of the cake without a piece of fruit. It should come out without any raw dough. If the surface starts to darken too early, the cake can be loosely covered with a sheet of aluminum foil for the last 10-15 minutes.
- Leave the finished cake in the tin for about 10-15 minutes. Then remove it and cool completely on a wire rack. Cut it only after it has cooled down well, so that it retains its juicy structure and does not crumble around the fruit.
- The cake is served completely cooled, cut into relatively thick slices. It is suitable for coffee or black tea, especially tea with bergamot, which emphasizes the aroma in the cake. After complete cooling, it is stored well wrapped or in a closed box for up to 2-3 days. The aroma of the fruits, spices and tea is usually felt even better the next day.
