cakepia recipe japanese      
Fruit Cakes  
World Traditional Recipe スイス

Swiss style moist sponge cakes with a rich fruit flavor. You can substitute the dried fruit mix with orange or lemon peel. When baked, brush with the syrup while the cakes are still hot. Glaze the top with marmalade.
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●Preparation Tip

Photo #1

Photo #2

Photo #3

Photo #4
Grate orange zest. Squeeze the orange and set the juice aside.

In a bowl, cream together butter, sugar and the grated orange zest. (Photo #1)

Stir in eggs, a little at a time, and blend well.

Add flour and dried fruit mix. Combine evenly.

Fill small rectangular molds with the batter 4/5 full. Bake in a preheated oven at 180 °C (365 °F) for about 25 minutes until brown. (Photo #2)

While baking, mix sugar syrup, orange liqueur and orange juice.

When baked, brush with the syrup generously while the cakes are still hot, then allow them to cool. (Photo #3)

Glaze with marmalade on top. (Photo #4)

Servings per Recipe Calories per Serving Ready In
three 8cm mini pound cake molds  376kcal 60 minutes
butter 110g 
sugar 100g 
whole eggs 150g 
cake flour 110g 
dried fruit mix 75g 
orange zest of 1 
sugar syrup 20g 
orange juice 20g 
orange liqueur 10g 
marmalade 40g 
- Allow butter to soften at room temperature.
- Sift flour.

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