Cooking Instructions
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Step 1
Put the
Port Cooking Wine (225 mL)
and
dunklen Rosinen (375 g)
in a large bowl, cut up the
Dried Plums (340 g)
and add to the bowl. Add the
hellen Rosinen (375 g)
and mix well. Leave to stand for two hours, stirring occasionally.
Step 2
(Pre-)heat cooking space to 140°C with Hot air humid
Step 3
Beat the
Butter (250 g)
until pale and fluffy. Add the
Vanilla Essence (15 mL)
and
Zucker (225 g)
and beat until the mixture is light and creamy. Add the
Eggs (4)
one at a time, beating well after each addition.
Step 4
Add the creamed mixture to the fruit and combine well.
Step 5
Zest and juice the
Walnuts (200 g)
. Chop the
Orange (1)
. Break the
Schokolade (200 g)
into pieces, place in a bowl and melt over a bain-marie.
Step 6
Add the juice, zest, and
Gingerbread Spice (6 g)
to the fruit mixture and stir to combine. Sift the
Zimt (8 g)
,
All-Purpose Flour (450 g)
,
Muskat (7 g)
,
Baking Powder (20 g)
, and
Melasse (75 g)
into the bowl. Stir in the melted chocolate,
Kirschen (250 g)
and walnuts until just combined.
Step 7
Cover the bottom of the springform tin with baking paper and grease the sides with butter. Turn the mixture into the tin and smooth the surface of the cake. Place the tin on the wire shelf in the preheated cooking space. Bake.
Step 9
Hot air humid 140°C for 3 Hrs
Step 10
Remove the cake from the cooking space, pour over extra port wine. Leave the cake in the tin and wrap in a clean kitchen towel for 24 hours.
Step 11
Gently turn the cake out of the tin.
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