Cupcake with dried fruits and nuts
8 servings
105 minutes
Fruit and nut cake is the embodiment of comfort and warm memories. Its history begins in European cuisine, where such desserts became a symbol of festive gatherings. The dense, rich dough infused with the aromas of dried fruits and nuts has a delicate texture and a subtle tartness from lemon zest. The sweetness of sugar is balanced by the woody notes of nuts, while whole grain flour adds a light graininess that deepens the flavor. This cake pairs perfectly with a cup of hot tea or coffee, making it an excellent conclusion to a meal or a treat for guests. It can be served as a standalone delicacy or complemented with light cream or honey to enhance its natural sweetness. This simple yet exquisite treat warms the heart and soul.
1
Beat the eggs with sugar until a frothy mass forms.
- Sugar: 1.5 glass
- Chicken egg: 4 pieces
2
Pour the vegetable oil in a thin stream while continuing to whisk. Cut the dried fruits into small pieces.
- Vegetable oil: 1 glass
- Dried fruits: 1 glass
3
Mix whole grain flour, baking soda, dried fruits, nuts (can be crushed or added whole), grated lemon zest, and milk until smooth, then pour the batter into a greased and floured or breadcrumb-dusted mold.
- Whole grain flour: 4 glasss
- Nuts: 1 glass
- Lemon zest: 1 tablespoon
- Milk: 1 glass
4
Bake the cake for 65–75 minutes.
5
We serve the cake chilled, sliced into portions.