Dried fruit cake

Dried fruit cake

Ingredients:

150 g rye flour
150 g plain flour
4 tablespoons ground almonds
1 teaspoon cinnamon
1 teaspoon Mahleb
6 tablespoons whole cane sugar
1 teaspoon ground galangal
2/3 cup of prunes, apricots, dates, cranberries, chopped
Vanilla
½ cup melted butter
½ cup milk
1 egg
10 g of brewer’s yeast powder
Icing sugar

Preparation:

Activate the brewer’s yeast combining it in a mug with a tablespoon of flour, a little sugar and 100 ml of warm milk. In a bowl, mix all dry ingredients, including the chopped fruits (if too sticky, rinse with water). Toss all the ingredients to distribute evenly. Make a well in center and pour in the egg, milk, butter and yeast.

Knead a heavy soft dough. Let rest in a warm place the time to double in volume. Knead the dough again and shape it into a thick flat oval. Then fold a third of its surface back. Cover and let rise a second time near the oven heating to 180°C.

Bake the dried fruit cake about 1 hour. Cover, if the crust browns too quickly. Out of the oven, cool on a rack. The next day, sprinkle with a thick layer of icing sugar and serve.