Fruit cake

Ingredients for 1 servings:

• 350 g wheat flour
• 120 g wheat semolina
• 3 eggs
• 250 ml buttermilk
• 150 ml oil, e.g. rapeseed oil
• 1 ½ tsp cream of tartar baking powder
• 80 g brown sugar
• 1 tsp vanilla sugar
• 350 g fruits of your choice and season

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

tastes good with any fruit, for 8 pieces

Separate the eggs. Mix the flour, semolina, egg yolks, buttermilk, oil, and baking powder well. It will tend to be lumpy, so don’t be alarmed. Beat the egg whites with the brown sugar and vanilla sugar until stiff and fold in. If the lumps are too firm, you can briefly mix on the lowest speed; stirring can often be very laborious with the batter. Pour half of the batter into a greased and floured springform pan or one lined with baking paper and bake for 5-10 minutes at 180°C (top and bottom heat) (no need to preheat). Then remove the pan and arrange the fruit on top. If the fruit is larger, such as apples, you will of course need to cut them into smaller cubes. Pour the remaining batter over the fruit and finish baking in the now preheated oven at 180°C (top and bottom heat). I used a 21cm springform pan because I wanted a taller cake. My version in the photo is with an apple and currants (blackcurrants), about 350g. With such sour fruits, it’s advisable to use a bit more sugar. Another tried-and-tested version is with apples, rhubarb, and raisins—there are no limits to your creativity. Tip: I always make my own vanilla sugar by storing the scraped pods in an airtight container with granulated sugar; the sugar absorbs the flavor of the pods over time. I got this tip at the Naschmarkt in Vienna, and I have to say: It tastes so much better, and you feel happier because you made it yourself.