- 6 large eggs
- 300 gr soft butter (unsalted!)
- 12 heaping tablespoons of white flour
- 1 cup white sugar
- 1-2 tablespoons of cocoa powder (unsweetened, not instant hot chocolate)
- 200 gr pecan or walnut halves (not rancid! unsalted!) – Might take
- 200 gr mixed dried fruits: apricots, pineapple, papaya, kiwi, cranberry, mango strips, figs, raisins, etc. (all unsalted! No trail-mix!) – Might take more. I don’t use the figs & raisins actually, too sweet. That’s why I substituted apricots and cranberries.
- lemon and orange zest (grate the skin from a lemon and an orange)
- drop of vanilla syrup
- drop of rum essence (optional)
- a little icing sugar
- PAM or a little butter to grease the cake pan, and sprinkle of flour
- 1 electric hand mixer
- 2 mixing bowls: 1 smaller (for egg whites), one larger (for everything
- 1 strong wooden or plastic mixing spoon
- 1 non-stick cake pan (the kind that makes a donut shaped cake)
- 1 long toothpick or wooden souvlaki stick
- Separate egg yolks and whites carefully into the 2 different mixing bowls.
- In the smaller mixing bowl, beat the egg whites until stiff, add ½ cup
of sugar, using the mixer.
- In the larger bowl, mix the butter with the yolks and the other ½ cup
of sugar and a drop of vanilla (+ a drop of rum essence), using the mixer, until smooth. (This splashes, careful).
- In the larger bowl, add the egg whites (from the smaller bowl) and the
flour gradually to the yolks and butter mixture, using the mixer on slow.
- Add the fruits and nuts and citrus zest, mix well with the wooden spoon (or with the mixer on slow). It should be very chunky.
- Pour half of the mixture into the greased and floured cake pan.
- Add cocoa powder to the remaining half of the mixture, and mix well with
- Pour this chocolatey layer into the cake pan, over the first layer.
- Pre-heat oven to 350F (180C).
- Bake for about 35-45 min until raised, cracked and not sticky when tested
with a long toothpick.
- Take out of the oven with oven mitts and allow to cool to room temperature.
- Overturn on platter and turn over again.
- Sprinkle a bit of icing sugar (just for decoration).
Calories: 224 per 49g serving (based on 20 thin slices)
Cost of ingredients (priced from Metro in December 2017): $19.50