Fruit cake
Pastry recipeFor 20 cakes, muffin type, 6 cm diameter
-
Plain cake
Ingredients
- Frozen concentrated preparation : Mandarin orange - 30g
- Almond paste - 40g
- Egg - 150g
- Butter - 175g
- Icing sugar - 185g
- Starch - 50g
- Flour - 150g
- Chemical yeast - 3g
In a mixer fitted with a flat beater, mix the raw almond paste and icing sugar with the butter and concentrated preparation until smooth. Add gradually the eggs. Add the sifted flour, starch and baking powder.
In this step
Frozen concentrated preparation -
Clementine jelly
Ingredients
- Frozen fruit purée 100% : PGI Corsican Clementine - 385g
- Sugar - 100g
- Pectin 325 NH 95 - 8g
- Locust bean gum - 1g
- Alginate - 5g
Heat the purée. At 40°C, add the sugar-pectine-locust bean gum-alginate mixture. Bring to 85°C. Pour into 4-cm half-sphere shaped silicon moulds. Leave to cool.
In this step
Frozen fruit purées -
Assembly
Pipe the batter into baking cups until 1/3 full. Insert the jelly. Slightly cover with cake batter, do not exceed 2/3 of the capacity. Bake at 170°C for 15-20 minutes with the oven door open.
