It’s funny how tastes change over time. I really wasn’t a fan of candied fruit cakes until two or three years ago. And suddenly, I went crazy about it! Who…]]>
Candied fruit cake
It’s funny how tastes change over time. I really wasn’t a fan of candied fruit cakes until two or three years ago. And suddenly, I went crazy about it! Who knows why! I give you my very easy to make recipe. It will be necessary to start the day before to soak the candied fruits in the rum. A step with delicious fragrances. As with my ultimate pound cake (recipe HERE), I don’t beat sugar with eggs, or butter with sugar, or anything at all really! A quick mix and ultimately little yeast. The cake is nicely puffed up though! And forget about the flour around the fruit to prevent it from falling to the bottom of the dough. The important thing here is simply the consistency of the dough. If this one is good, the fruit will be well distributed! The cooking is done in a low oven for a long time and a rest one night is necessary to have a cake with a perfect cut.
Ingredients
- 150 g raisins
- 130 g candied fruits
- 130 g candied cherries
- amber rum
- 195 g powdered sugar
- 195 g semi-salted butter
- a little bit of vanilla powder
- 195 g eggs
- 275 g flour
- 6,5 g baking powder
Instructions
- Soak the fruit (raisins, candied fruit and cherries) in enough amber rum the night before.
- The next day, they were soaked in rum, especially the raisins.
- In a container, put the melted semi-salted butter, sugar and a little vanilla powder
- Mix well and add the eggs. Weigh them, don't count the ones on the picture ! Because I used a larger pan and larger quantities! It's 195g of egg in the end for the cake pan used.
- Mix and then pour in the flour and baking powder.
- One last mix and the dough is ready.
- Drain the candied fruit well and save the rum!
- Pour the fruit into the batter.
- We mix, this time it's good!
- Pour into the cake pan lined with parchment paper.
- Bake for 1 hour and 10 minutes at 155°C then 25 minutes at 145°C with steam if your oven allows it. Otherwise, place a dish in the bottom of the oven for the last 25 minutes and pour boiling water over it.
- The cake puffed up nicely.
- Remember the rum that was used to soak the candied fruit? Well, it's time to soak the cake with a brush. Go for it generously!
- Turn out the cake and let it cool to room temperature.
- Then place it in the refrigerator overnight before eating!
Nutrition
Serving: 24cm cakeCalories: 142kcalCarbohydrates: 23gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 48mgSodium: 180mgPotassium: 39mgFiber: 1gSugar: 7gVitamin A: 255IUVitamin C: 0.3mgCalcium: 47mgIron: 1mg
Tried this recipe?Let us know how it was!
Bourdaloue Pie
Here is a simple recipe. If, like me, you choose to make your own poached pears in syrup, then it will take a little longer. But other than that little bit of extra time, the pie is really simple to make. A pie made of a crispy sweet pastry, a soft almond cream and a creamye and finally melting pears. All this with the scent of butter, vanilla and amber rum… I wonder how we can resist any longer and not rush to the kitchen to try it! This pie has nothing to do with the 17th century churchman Louis Bourdaloue, but with the Bourdaloue street in Paris where this pie was invented in the 19th century by a pastry chef…
Ingredients
Sweet dough:
- 210 g flour
- 125 g cold unsalted butter
- 35 g icing sugar
- 25 g almond powder
- 50 g beaten egg
- vanilla powder
Almond cream:
- 100 g almond powder
- 100 g powdered sugar
- 100 g melted butter
- 1 egg
- 10 g cornstarch
- vanilla powder
- 20 g amber rum
Pears in syrup:
- 4 large pears
- 750 ml water
- 350 g sugar
- 1 vanilla bean
- the juice of half a lemon
Instructions
- You can buy canned pears in syrup for this recipe. However, since I like to do things myself (whenever possible), I make my own pears in syrup.Peel the pears.
- Put the water, sugar and split vanilla bean in a saucepan on low.
- When the sugar is melted, even if the syrup is not yet boiling, add the pears (still whole!) and sprinkle with the juice of half a lemon.
- Put on moderate heat with a lid and let cook for 30-40 minutes (depending on the size of the pears!!). Turn off the heat and leave in the syrup.
- When the pears are soft, let them drain and set aside for the rest of the recipe.
- Prepare the sweet pastry. Put all the ingredients except the egg in a bowl or in the bowl of the food processor.
- Beat with the food processor (it’s the K) until the butter is incorporated.
- Add the beaten egg at this point.
- Switch on just to incorporate the beaten egg but no more!
- Put the dough on parchment paper.
- Put another sheet on the dough and roll out with a rolling pin to a thickness of about 2-3mm. This way, no extra flour is added and the work surface and rolling pin stay clean.
- Place a pastry circle (22X2,5cm) on a baking sheet lined with parchment paper. Take good care of make a right angle in the angle of the circle with the plate.
- Cut the excess dough with a knife, going from the inside of the circle to the outside with a short gesture.
- Repeat around the circle, pinching and lowering the dough to obtain a perfect angle of dough.
- This way the circle is perfectly dark (filled with dough).Prepare the almond cream. Put in a bowl, ground almonds, icing sugar, cornstarch and soft butter.
- Add the rum.
- Mix and add the egg.
- Mix well.
- Add vanilla powder. Mix and set aside in a cool place.
- Heat the oven to 180°C. We have two options here:-Cover the sweet dough with almond cream and pears and bake directly. This works but the following method is even better!-or for an even more extra-crisp dough, bake the dough in a flour sack (see recipe for Raspberry Tartlets) or use parchment paper lined with peas. In the latter case, cook the dough for 15 minutes using the chosen method (peas or flour sack).Remove the pastry circle and brush it with egg white to waterproof the bottom of the pie.
- Return to the oven for 5 minutes, then remove again. Pour in the almond cream.
- Add pears in syrup (2 or 3 pears depending on the size of the circle used).
- Then return to the oven to cook the surface of the pie. The cooking time depends on the oven. Mine is not powerful, so I have to let it cook longer.
- The only requirement is that the entire surface be golden brown. It takes about 30 minutes with monitoring and adjusting. Remove, unmold carefully and let cool on a wire rack.
Nutrition
Serving: 7peopleCalories: 533kcalCarbohydrates: 105gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 65mgSodium: 376mgPotassium: 206mgFiber: 5gSugar: 69gVitamin A: 518IUVitamin C: 6mgCalcium: 89mgIron: 1mg
Tried this recipe?Let us know how it was!