I’ve been candying fruit during the winter for years. Artisanal candied fruit is preserved in a syrup made up of the candied liquid boiled together with the glucose syrup. When the candied fruit runs out, obviously I have some liquid left over – so I make very soft, super delicious plum cakes.
Years ago, I found this delicious recipe on an Italian blog and I never left it.
Candied syrup cake
- Preparation time: 60 minutes
- Ingredients for two 12cm x 20cm molds
- Difficulty: Easy recipe
- Ingredients
- 3 large whole eggs
- 11 oz (300 grams) of fruit candy syrup of your choice at 70° brix
- 7 oz (200 grams) of all-purpose flour
- 2 oz (50 grams) of potato starch
- 4 oz (120 grams) of rice seed oil
- 2 tablespoons (30 ml) of water
- 1 tablespoon of baking powder
- A pinch of salt
- zest of a lemont
- Sugar sprinkles to taste
- Instructions
- Preheat the oven to 350°F.
- Using an electric mixer, whip the eggs with the syrup and a pinch of salt for about ten minutes until they are frothy and have tripled in volume.
- Then slowly add the water, oil, grated zest of the lemon, sifted flour, and starch.
- Lastly, add the sifted yeast.
- Pour the mixture into a buttered and floured plum cake mold.
- Sprinkle with sugar sprinkles and bake for about forty minutes.
Tips to ensure the success of the dish:
- Candied syrup is about 7 parts sugar to 3 parts water.
- Not having a large family, I prefer to make two with 12cm x 20cm molds – I always give one away to a neighbor or friend.
- The timing of cooking in the oven is indicative because each oven cooks differently
