Il Cucinologo
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Many Sweet Recipes with Dried Fruit

17/11/2023

Dried fruit is versatile and lends itself to multiple sweet recipes, both in Italian and international cuisine. In this case, I propose a classic Italian recipe: a Dried Fruit Cake, which combines various types of dried fruit for a rich and flavorful result.

Ingredients

  • 150g of 00 flour
  • 100g of sugar
  • 100g of softened butter
  • 3 eggs
  • 1 packet of baking powder
  • 100g of coarsely chopped walnuts
  • 100g of blanched and chopped almonds
  • 50g of chopped hazelnuts
  • 50g of pine nuts
  • 1 pinch of salt
  • Grated zest of 1 lemon
  • 1 teaspoon of cinnamon (optional)
  • Powdered sugar for garnish (optional)

Preparation

  1. Preheat the oven to 180 °C.
  2. In a large bowl, cream the softened butter with the sugar until light and fluffy.
  3. Separate the egg yolks from the whites and add the yolks to the butter and sugar mixture, stirring well.
  4. Incorporate the sifted flour, baking powder, salt, lemon zest, and cinnamon. Mix until you have a smooth batter.
  5. Whip the egg whites to stiff peaks and gently fold them into the mixture to avoid deflating them.
  6. Add the walnuts, almonds, hazelnuts, and pine nuts to the batter and mix with upward motions to combine everything.
  7. Pour the batter into a previously buttered and floured cake pan.
  8. Bake for about 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
  9. Let the cake cool before unmolding and, if desired, dust with powdered sugar before serving.

Trivia

Recipes with dried fruit have ancient roots, often linked to rural traditions and the need to preserve food. Dried fruit was valued for its nutritional properties and its ability to stay fresh for long periods, making it a star ingredient in many festive sweets, especially during the Christmas season.

Cakes with dried fruit were and still are a way to celebrate special occasions, ensuring both flavor and nourishment. In Italy, every region has its own version of a dried fruit dessert: from Panforte of Siena to Tuscan Cantucci, to the Walnut Cake of Southern Italy.