cakepia recipe japanese      
Moist Fruit Cakes  
World Traditional Recipe ベルギー

Belgian style cakes. First, make the batter with almond powder, sugar and egg whites, then add the rest of the ingredients in order. Canned fruit cocktail is used in this recipe, however, you can substitute with canned pears or peaches. Allow burnt butter to cool before using it.
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●Preparation Tip

Photo #1

Photo #2

Photo #3
In a bowl, mix almond powder and sugar.

In a bowl, beat egg whites until creamy.

Stir in the egg whites to the almond powder mixture, a little at a time, and combine all the ingredients. (Photo #1)

Stir in honey, sifted flour and burnt butter, in that order, and blend. (Photo #2)

Fill small tart molds with the batter 4/5 full.

Arrange canned fruit cocktail pieces on top. Make sure the fruits are set in the batter as in the photo. (Photo #3)

Bake in a preheated oven at 180 °C (356 °F) for about 12 minutes until golden.

Mix together sugar syrup, orange liqueur and the remaining syrup in the fruit can.

While the cakes are still hot, remove them from the molds and brush with the syrup.

After cooling, spread apricot jam over top.

Servings per Recipe Calories per Serving Ready In
twelve 6 cm tart molds  457kcal 90 minutes
almond powder 100g 
sugar 80g 
cake flour 60g 
egg whites 110g 
honey 50g 
butter 110g 
syrup from the fruit can 250g 
sugar syrup 60g 
syrup from cherry cans 40g 
orange liqueur 20g 
apricot jam  
- Sift flour.
- Make burnt butter and allow to cool.
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