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Ring Mold With Glace Fruit Recipe
|Golden raisins||2 Ounce (Sultanas)|
|Grand marnier||1⁄2 Cup (8 tbs)|
|Natural yogurt||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Sugar syrup||1⁄2 Cup (8 tbs)|
|Active dry yeast||1 1⁄2 Teaspoon|
|All purpose flour||5 Ounce|
|Mixed glace fruit||7 Ounce|
|Butter||1 Tablespoon (For Greasing)|
|Confectioner's sugar||6 Ounce|
|Orange juice||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3872 Calories from Fat 797
% Daily Value*
Total Fat 90 g139.2%
Saturated Fat 53 g264.9%
Trans Fat 0 g
Cholesterol 640.9 mg
Sodium 609.3 mg25.4%
Total Carbohydrates 690 g230.2%
Dietary Fiber 11.1 g44.4%
Sugars 383.2 g
Protein 44 g87.9%
Vitamin A 63.6% Vitamin C 108.3%
Calcium 55.6% Iron 70.5%
*Based on a 2000 Calorie diet
Pat dry on kitchen paper.
Add half of the Grand Marnier.
Coarsely chop 6 oz (175 g/6 oz) of the glace fruit.
Melt the butter in a bowl for 1 minute on HIGH.
Whisk the eggs in a bowl and add the yogurt, milk, cane sugar syrup and melted butter.
Sift the yeast and flour over the mixture and stir well.
Add the raisins (sultanas) and chopped glace fruit.
Grease the base and sides of a 10 inch (25 cm) ring mold (mould) and pour in the mixture.
Smooth the surface.
Microwave, uncovered, on HIGH for 10 minutes.
When the cake begins to shrink from the sides of the mold (mould), remove from the oven and leave to stand for 5 minutes.
Mix 2 oz (50 g/2 oz) of confectioners' (icing) sugar with 1/4 cup (4 tablespoons) of the orange juice and 2 (1) tablespoons of Grand Marnier.
Pour over the cake and leave to cool.
When the cake has cooled completely, turn out on to a platter.
Mix the remaining confectioners' (icing) sugar with the remaining grand marnier and orange juice into a thick runny paste.
Pour over the ring mold (mould) and spread equally over top and sides with a metal spatula.
Cut the remaining glace fruits into decorative shapes and place on the frosting (icing) before it hardens.