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GSABO - S2- Ep9 - Recipes

Eid (Spanish and Middle Eastern) Fruit Cake

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Base cake:

  • 200g raisin and sultana mix
  • 200g berry mix
  • 125g pecan nuts, chopped
  • 125g almonds, chopped
  • 120g Turkish delight, pistachio
  • 120g Turkish delight, rose
  • 450g castor sugar
  • 250g butter
  • 750ml water
  • 30ml rose water
  • 10g bicarbonate of soda
  • 10ml cardamom, ground
  • 480g wheat cake flour, sifted
  • 10g baking powder
  • 2 eggs, beaten

Top cake:

  • 60g raisin and sultana mix
  • 60g berry mix
  • 60g pecan nuts, chopped
  • 60g almonds, chopped
  • 60g Turkish delight, pistachio
  • 60g Turkish delight, rose
  • 225g castor sugar
  • 125g butter
  • 375ml water
  • 15ml rose water
  • 5g bicarbonate of soda
  • 10ml cardamom, ground
  • 240g wheat cake flour, sifted
  • 5g baking powder
  • 1 egg, beaten

Strawberry and rose jam:

  • 400g strawberries
  • 250g castor sugar
  • 1 lemon, juice
  • 80ml water

Marzipan:

  • 300g almond flour
  • 190g icing sugar
  • 20ml almond essence
  • 10ml rose water
  • 2 egg whites

Red fondant:

  • 14g gelatine, powdered
  • 120ml water, cold
  • 250ml liquid glucose
  • 30ml glycerine
  • 60g vegetable shortening
  • 10ml vanilla paste
  • 1kg icing sugar, sifted
  • 5ml food colouring, red

Black fondant:

  • 7g gelatine, powdered
  • 60ml water, cold
  • 125ml liquid glucose
  • 15ml glycerine
  • 60g vegetable shortening
  • 5ml vanilla paste
  • 500g icing sugar, sifted
  • 5ml food colouring, black

Orange and cardamom syrup:

  • 225g castor sugar
  • 300ml orange juice
  • 5g cardamom, ground

Assembly:

  • 125ml strawberry and rose jam

Decoration:

  • 2 fans
  • 8 red fondant flowers
  • 1 gold rose
  • 1 gold dragee

Sugar veil lace:

  • 20g sugar veil lace powder
  • 115ml water, boiling
  • 5ml glycerine
  • 5ml rose water

Preparation method

Base cake:

  • Preheat oven to 180 C
  • Grease and line 2 round cake pans
  • Boil fruit, nuts, sugar, butter, water and rose essence until fruit has softened
  • Remove from heat, allow to cool
  • Sift dry ingredients
  • Add dry ingredients, nuts and Turkish delight to fruit mixture
  • Add egg and mix well
  • Divide batter into both greased pans
  • Bake at 190 C for 60-75 minutes

Top cake:

  • Preheat oven to 180 C
  • Grease and line a small round cake pan
  • Boil fruit, nuts, sugar, butter, water and rose essence until fruit has softened
  • Remove from heat, allow to cool
  • Sift dry ingredients
  • Add dry ingredients, nuts and Turkish delight to fruit mixture
  • Add egg and mix well
  • Place batter into greased pan
  • Bake at 190 C for 60-75 minutes

Strawberry and rose jam:

  • Wash and hull strawberries
  • Place strawberries, sugar, lemon juice and water over heat
  • Boil until the jam is thick
  • Place a little bit of the jam on a cold saucer to test if it has set
  • Allow to cool

Marzipan:

  • Process almond flour and icing sugar until well combined
  • Add almond essence and rose water
  • Add the egg whites
  • Dough will begin to form
  • Knead well until smooth
  • Leave to rest in fridge

Red fondant:

  • Bloom gelatine in water
  • Heat until gelatine has dissolved
  • Add glucose and glycerine
  • Add vegetable shortening
  • Once melted, remove from heat
  • Add vanilla and red food colouring
  • Allow to cool to room temperature
  • Add to icing sugar
  • Knead well until smooth

Black fondant:

  • Bloom gelatine in water
  • Heat until gelatine has dissolved
  • Add glucose and glycerine
  • Add vegetable shortening
  • Once melted, remove from heat
  • Add vanilla and black food colouring
  • Allow to cool to room temperature
  • Add to icing sugar
  • Knead well until smooth

Orange and cardamom syrup:

  • Heat sugar, cardamom and orange juice until thick
  • Allow to cool

Assembly:

  • Pour cooled syrup over hot cake
  • Allow cakes to cool completely
  • Spread jam evenly over cakes
  • Roll out marzipan and cover cakes
  • Roll out red fondant and cover cakes

Decoration:

  • Roll black fondant and cut out a large circle, then cut it in half
  • Make folds and put wooden skewers underneath, to support folds
  • Use gold lustre dust to adorn
  • Position fans on either side of the top cake, resting on the base cake
  • Roll out red fondant
  • Press cut fondant into mould, then remove from mould
  • Attach to the cake using edible glue
  • Roll out red fondant and cut out 8cm strips
  • Thin out edges to form ruffles
  • Use ruffled fondant to make the rose
  • Paint the rose with gold lustre dust and add gold dragee to the centre

Sugar veil lace:

  • Place sugar veil powder, glycerine and water in a bowl
  • Beat for 5 minutes to form a gummy and thick consistency
  • Allow mixture to sit for 30 minutes
  • Dust the silicone mat with red lustre dust
  • Pour 2-3 tsp of the paste onto the mat and smooth out
  • Dry out the sugar veil lace in the oven at 70 C (fan) for 10 minutes
  • Switch the oven off and leave the lace in for 10 minutes
  • Place the mat on a cold surface
  • Carefully peel away the mat from the lace
  • Position sugar veil lace around the base cake