¾ cup dried blueberry 1 cup ELMAS dried apricots 1 cup roughly ground walnut ½ cup ELMAS dried figs, ¼ cup raisins
Grated skin of 1 medium size orange
Recipe: Heat oven up to 175°C. Wash the dried fruits. Soak dried apricots and dried figs for 5-7 minutes then dice in small dimensions. Ground walnuts in large pieces and grate the shin of the orange. On one side spray oil into your cake mould and leave in refrigerator.
Beat eggs and sugar until gets whiter for about 4 minutes on high speed. Add milk and oil and stir for about 30 seconds. Sieve flour, baking powder and vanillin in a separate bowl, then stir into the liquid mix until blended. Batter should be flowing intensely, if too liquid you can add ¼ cup of flour at this stage. Add dried fruits, walnuts and orange grates into the batter and stir roughly. Take out the mould from the refrigerator and pour the batter, it should fill max 2/3rd of the mould.
Place the batter in pre-heated oven and leave to bake for min 20 minutes without touching the cover of oven. Leave to bake for min. 35 minutes, if toasted, cover the mould with a lid suitable for oven use or with aluminum foil. After 35-40 minutes stick a dry toothpick or knife into the cake, if clean when taken out, the cake is ready. Do not try to take out the cake from the mould before it gets slightly warm. You can serve the cake with sugar powder sprinkles or fruit or chocolate dressing according to your taste.
