Black bun (Scottish fruit cake)
This Scottish fruit cake has a luxurious filling of candied orange and lemon peel and almonds. Festive spices such as allspice, ginger and cinnamon and a good shot of whiskey give it a bit of a kick.
Method
Grease the cake dish with oil. Knead the butter, icing sugar, egg yolk, egg, flour and water into a dough. Cover and let it rest for 20 mins in a refrigerator. Mix the dried fruit, candied fruit, almonds, buttermilk, spices and whisky and leave to soak for a further 20 mins. Sieve the flour, sodium carbonate and cream of tartar over the fruit. Stir in the whisked egg and egg yolk. Roll out two thirds of the dough and cover the base and sides of the cake dish with it (leave approx. 2 cm as a protruding edge.) Put the filling into the dough-filled dish, and brush the upper surface smooth. Roll out the rest of the dough and cover the cake with it. Brush with gently beaten egg white. Sprinkle with icing sugar and bake for approx. one hour at 180°C.
Ingredients
- Ingredients for the dough: 400 g Schär "Mix Pâtisserie", 180 g butter, 30 g icing sugar, 1 whole egg, 1 egg white, 60 ml water.
Ingredients for the filling: 375 g chopped sultanas, 300 g currants, 40 g candied lemon peel, 40 g candied orange peel, 100 g ground peeled almonds, 150 g sugar, 1/2 tsp allspice, 1/2 tsp ground ginger, 1/2 tsp ground cinnamon, 40 ml Scotch whisky, 100 g Schär "Mix Pâtisserie", 1/4 tsp cream of tartar, 1/4 tsp sodium carbonate , 125 ml buttermilk, 1 egg, 1 egg yolk, 1 egg white, for brushing and 20 g coarse sugar or sugar crystals
analysis/100g
- protein
- 3,1 g
- fat
- 11,3 g
- carbohydrates
- 56,2 g
- Kcal
- 336
- Kj
- 1412
