Nut and fruit cake from Connie

Ingredients for 1 servings:

• 600 g dried fruit, e.g. figs, plums, apricots, cranberries
• 50 g hazelnuts, whole
• 50 g almonds, whole
• 100 g almonds, ground
• 50 g hazelnuts, ground
• 250 g crème fraîche, 15% fat
• ½ tsp cinnamon
• 3 eggs
• 1 egg white

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

a quick fruit bread without flour and without sugar

Chop the dried fruit into small pieces, approximately 1.5 cm in size. Preheat the oven to 160 degrees Celsius. Oil a loaf pan. Pour the crème fraîche into a bowl and mix with the cinnamon. Add the ground nuts and almonds and mix. Beat the eggs and egg whites in a bowl until very frothy. Fold the eggs into the nut cream mixture and add the fruit, whole nuts, and almonds. Pour the batter into the loaf pan and bake for approximately 45 minutes. The nut and fruit cake can be eaten immediately after cooling. It does not need to rest like other fruit breads. The nuts and fruits used can be varied as desired.