Usuba
Fruit Cake with Dried Fruits and Spices
An aromatic, dense cake with a delicate texture. Dried fruits are simmered in cognac and orange juice, infused with spices. This dish requires advance preparation and weekly drizzling with liqueur to enhance the flavor.
- Prep
- 20160 min
- Cooking
- 120 min
- Total
- 20280 min
- Standard serving
- 155.4 g
Ingredients
Total 21- Fig
12.5 g≈ 1/3 pcs - Prune
20.83 g≈ 3 pcs - Cranberryсушеный
8.33 g≈ 4 pcs - Dark raisins
12.5 g≈ 3.5 tsp - Golden raisins
8.33 g≈ 2.5 tsp - Orange juice
8.33 ml≈ 1.5 tsp - Cognac
5.83 ml≈ 1 tsp - Honey
10 g≈ 1.5 tsp - Cane sugar
16.67 g≈ 1.5 tbsp - Butter
18.319 ml≈ 3.5 slice - Chicken egg
12.5 g≈ 1/4 pcs - Almondмолотый
6.25 g≈ 2 tsp - Wheat flour
15.83 g≈ 2 tbsp - Curaçao
10 ml - Orange zest
0.58 g≈ 1/4 tsp - Cinnamonмолотый
0.08 g - Cloveмолотый
0.08 g - Nutmeg
0.08 g - Black peppercornsмолотый
0.08 g - Baking powder
0.17 g - Salt
0.17 g
Instructions
- 1
Step 1
Remove the butter from the refrigerator. Cut the figs and prunes into large pieces. Wash the oranges, zest them without the white part, and squeeze the juice.
- 2
Step 2
Put figs, prunes, cranberries, both types of raisins, orange juice with zest, cognac, honey, cane sugar, ground cinnamon, cloves, nutmeg, black pepper, and butter into a saucepan.
- 3
Step 3
Place the ladle on medium heat and stir for 15 minutes.
- 4
Step 4
Remove from heat and let sit for 40 minutes. The mixture should remain warm so the flavors can develop fully.
- 5
Step 5
Preheat the oven to 200°C.
- 6
Step 6
Line the disposable cupcake molds with parchment paper.
- 7
Step 7
Add eggs, ground almonds, wheat flour, baking powder and salt to the warm fruit mixture.
- 8
Step 8
Mix the dough thoroughly and spread it into the prepared forms.
- 9
Step 9
Reduce the oven temperature to 150°C.
- 10
Step 10
Place the molds in the oven for 80 minutes. Check the cupcakes periodically. When they turn golden brown, cover with parchment paper to prevent burning during extended baking.
- 11
Step 11
Remove the finished cupcakes from the oven and let them cool completely.
- 12
Step 12
Wrap cupcakes in disposable forms with film and store in a dry, cool place.
- 13
Step 13
Every 5 days, unwrap the cupcakes and drizzle each one with 2 tablespoons of Cointreau liqueur. Repeat for several weeks for complete saturation.
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