John Myers
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Lemon and Hazelnut Fruit Wreath
The perfect lemon and hazelnut fruit wreath recipe with a picture and simple step-by-step instructions.
lemon curd
- 2 piece Lemon fresh organic
- 60 g Butter
- 250 g Sugar
- 3 piece Egg
fruitcake
- 250 g Raisins
- 200 g Dried cranberries
- 100 g Citronat (Succade)
- 100 g Candied fruits
- 100 g Candied ginger
- 200 g Ground hazelnuts
- 200 g Flour
- 20 g Tartar baking powder
- 200 g Butter
- 5 piece Egg
- 1 tbsp Bio lemon zest
- 1 tbsp Organic orange zest
- 100 g Sugar
- 1 packet Vanilla sugar
- 1 tbsp Orange liqueur
- 0,5 tsp Ginger bread spice
- 0,5 tsp Salt
- 150 g Hazelnut
- 200 g Homemade lemon curd see above
- 50 ml Limoncello
lemon curd
- Melt the butter in a saucepan and stir with sugar and lemon juice until smooth
- Beat the eggs in a bowl in a hot water bath with a whisk until frothy
- Add the lemon mixture from step 2 and whip for about 15 minutes until a light, thick, liquid cream is formed
fruitcake
- Chop candied ginger. Mix with lemon peel, mixed candied fruits and 100g ground hazelnuts
- Whip butter, sugar, vanilla sugar, lemon and orange zest, gingerbread spice and salt for 5 minutes, mix in the orange liqueur
- Add eggs one by one and hold for 30 seconds each. stir
- Mix the flour, baking powder and 100g ground hazelnuts and stir in
- Roughly chop the candied fruits and ginger and fold in with the sultanas and cranberries
- Grease the wreath form 1.6l and sprinkle with breadcrumbs. Pour in the dough and smooth it out
- Preheat the oven to 180 ° C / fan oven 150 ° C and bake for 60 minutes
- Mix 11,200g of the homemade lemon curd (or bought one) with 50 ml limoncello liqueur and heat. Pierce the cake a few times with a toothpick and use it to glaze the cake while it is still warm.
- Spread the whole hazelnuts on the cake. Let cool completely on the wire rack. It is best to bake a few days before consumption so that the cake can really flow through.
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