Fruit Cake II Zaksy

Ingredients for 1 servings:

• 150 g corn, ground
• 50 g chickpeas, ground
• 1 pinch of salt
• 1 pinch(s) of sugar
• 150 g margarine, unhydrogenated
• 4 tbsp water, 2-4 tbsp warm
• 1 pineapple, fresh
• 4 oranges
• 250 ml water
• 130 g cornstarch
• 1 pinch of salt
• 2 mangoes
• 250 ml water
• 3 carnations
• 100 ml water
• 2 tbsp cornstarch
• 1 pinch of salt
• 3 banana(s), possibly more
• 1 lemon(s), freshly squeezed
• Cherry(s), frozen

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

gluten-free + egg-free + dairy-free

Preheat oven to approx. 190°C. Dough: Knead all ingredients together, initially only adding 2 tbsp of the water. Press into a 26cm ring tin lined with baking paper. Remove the ring, place another sheet of baking paper on top of the dough, take a rolling pin and roll out the dough to the size of the base and then extend over the edge. Place the base, baking paper and dough back into the round tin, press down the base and edge firmly and place in the fridge for 30 minutes. Carefully remove the top baking paper. Filling: Cut off the base and top of the pineapple, scoop out the pineapple with a pineapple peeler, put the pineapple in a tall container and puree with an electric hand blender, then transfer to a liter measure. Lightly squeeze the oranges in/with both hands, peel, fillet and add to the tall container, puree with an electric hand blender, transfer to the pineapple puree; the amount should be at least 1 liter; I used 1.25 liters. Bring this fruit puree to a boil, then stir in the cornstarch dissolved in cold water. Remove from the heat. Base filling: Peel the mango and cut into small pieces. Let it cook with the cloves. This depends on the ripeness of the fruit. When it feels soft to firm to the bite, stir in the cornstarch dissolved in cold water. It usually thickens beforehand, then remove from the heat. Topping: Squeeze the lemon. Peel the bananas and cut them into 2-3 cm thick slices. Place these on a flat dinner plate roughly the size of the baking dish and drizzle with lemon juice. Preparation: Bake the base in the preheated oven for about 15 minutes. Remove from the oven, spread the mango mixture over the base, then add the pineapple and orange puree, smooth it out, and press about 5 frozen cherries into the center of the filling. Press the banana pieces into the dough so they’re level with the filling. Press frozen cherries into the filling between them, but they should be visible. Bake for another 35 minutes at 190°C (375°F). For convection ovens, 150-160°C is sufficient. Cool and let it set. Refrigerate overnight is best, but take it out at least 60-90 minutes before serving. Note: If you want it sweeter, add honey or sugar; we prefer the natural sweetness of the fruit. Our own recipe.