Turkish Cuisine Recipes

Dried Fruit Cake Recipe Easy and Delicious Fruit Cake Making

I will give you a fragrant cake recipe flavored with the harmony of the wonderful aromas of dried fruits that everyone will love.

Materials

  • 3 eggs (at room temperature)
  • 1 cup of sugar (can be reduced according to the sugar ratio of the dried fruits used)
  • 1 cup of yogurt (at room temperature)
  • 2 fingers less oil than 1 cup
  • 2 cups flour 
  • 1 packet of vanilla
  • 1 packet of baking powder
  • 1 cup finely chopped mixed dried fruits (I used raisins, dried apricots, blueberries, gojibery and a little fig)
  • zest of half an orange
  • Powdered sugar for sprinkling

Fabrication

Three eggs and sugar at room temperature are whipped with the help of a mixer for about 5 minutes. Add oil and yoghurt to the whitened and foaming mixture and whisk a little more. Then the flour is sifted and added in a controlled manner (the size of the eggs and the consistency of the yoghurt may change the amount of flour). Mix lightly with a wooden spoon and pour into a greased cake tin. Bake in the oven preheated to 180 degrees for about 30 minutes. Take the toothpick test and take it out of the oven. After cooling, you can take out your cake by turning the cake mold upside down. Sprinkle powdered sugar on the cooled cake with the help of a strainer. You can enjoy your delicious cake in which you will see pieces of dried fruit on each slice.

Tips

If you say that your cake does not rise or the dough remains inside, you can make wonderful cakes with a few small touches. First of all, make sure that all the materials used are at room temperature. When whisking eggs and sugar, starting from the low setting and then aerating at the highest setting, you will get more fluffy foams, and you can even add 1 tablespoon of hot water at this stage. 

Another trick is that after whisking the liquid ingredients, you can add the flour, baking powder, vanilla mixture to the cake mix with a flour sieve and feed the flour into the mortar with a wooden spoon instead of a mixer. The consistency of the cake should be fluid like boza. If it is too dense, you will have a hard and raw inside cake. Finally, the golden rule is that the oven door should never be opened for the first 20 minutes.

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