Cranberry, Sultana, Fig and Pistachio Cake with Sugared Cherries

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Recipe's preparation

Cake Mixture

 

1.    Preheat oven to 160°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base and side with non-stick baking paper

 

2.    Place fruit and brandy in TM. Cook at 100°C for 6 minutes on Reverse + speed 1

 

3.    Set aside and cool

 

4.    Add butter, sugar and vanilla to TM. Beat on speed 5 for 1 minute

 

5.    Slow to speed 3, add eggs one at a time, then add sifted flours

 

6.    Turn blade to Reverse + speed 3 and slowly add fruit and pistachio. Combine with aid of spatula

 

7.    Spoon into prepared cake pan and cook for 1½-1¾ hrs. (Until skewer comes out clean)

Cover with tea towel and let cool for 3-4 hrs (preferably overnight) before icing with frosting and cover cake with sugared Cherries (stems sitting up)

 

 

SUGARED CHERRIES

 

1.Line a baking tray with non-stick baking paper. Place egg white and sugar in separate bowls

 

2.Brush 1 cherry with a little egg white, dip into sugar and turn to coat

 

3.Place on prepared tray and repeat with remaining cherries

FROSTING

1.    Insert butterfly into TM bowl. Add egg whites and without MC in place, beat for 3-5 minutes on speed 4 until stiff peaks are formed.

2.    Whilst blade is turning on speed 4, slowly add sugar and vanilla until combined.