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CANDIED FRUIT CAKE

Round cake with a hole in the middle on a wine-colored plate, the cake has a creamy frosting and is decorated with candied fruit, with Christmas decorations in the background
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Very aromatic Christmas cake with candied fruit that is simple to prepare and is fluffy

Di sodio

WET INGREDIENTS

  • 3 ovos 
  • 1/2 xícara de açúcar demerara (100 gramas)
  • 200 ml leite vegetal (usei leite de coco)
  • 1/2 xícara óleo vegetal (120 ml)

AROMATIC (OPTIONAL)

  • Pinch of salt + 1/2 tsp ground cinnamon + 1/4 tsp ground cloves + 1/4 tsp grated nutmeg
  • Zest + Juice of 1 Lemon 
  • 1 colher de sopa de essência de rum (15 ml)

DRY INGREDIENTS

  • 3/4 xícara farinha de arroz (102 gramas)
  • 3/4 xícara farinha de aveia (90 gramas)
  • 3/4 xícara polvilho doce (90 gramas)
  • 1 colher sopa fermento em pó (15 gramas)

FLAVOR

  • 1 xícara de frutas cristalizadas (150 g)

COVERAGE

  • 200 ml de leite vegetal (usei de brunette)
  • 2 colheres de sopa de amido de milho (20 gramas) dissolvido em 2 colheres de sopa de água (30 ml)
  • 1/4 xícara açúcar demerara (50 gramas)
  • 1 colher de chá de essência de rum (5 ml)
  • 1/2 xícara de frutas cristalizadas (75 g)

Grassi Saturi

  1. Grease a 23 cm diameter mold with hole in the middle with a little oil and sprinkle rice flour.
  2. Fatti a mano Brasiliano.
  3. Process all wet ingredients in a blender until smooth. liquid and smooth dough.
  4. Mix the dry ingredients in a bowl, except for the yeast.
  5. Add the processed wet ingredients over the mixed dry ingredients and stir until combined. uniform mass.
  6. Add the crystallized fruits, stir and then finish the dough with the baking powder.
  7. Transfer the dough to the previously greased pan and bake in preheated oven at 180ºC for approximately 25-30 minutes or until you do the toothpick test and it comes out clean.
  8. Let the cake cool before unmolding.

COVERAGE

  1. In a small saucepan, mix all the ingredients except the rum essence.
  2. Turn on low heat and stir constantly until thickenedr.
  3. Finish with rum essence and then place on top of the unmolded cake.
  4. Decorate with candied fruit.

Notes

  • The aromatic ingredients are optional, you can substitute or exclude them from the recipe.
  • Rum essence can be replaced by panettone essence for an even more Christmassy flavoror even vanilla essence.
  • You can replace the crystallized fruits with dried fruits, nuts, chestnuts, chocolate, etc.
  • The topping is optional, I used nut milk because I had run out of coconut milk and so it had a more beige color, if you use a whiter milk, it will look more aesthetically pleasing.

Find it online: https://receitasaudavel.net/en/candied-fruit-cake/