Traditional MannaBrew fruit cake

4 individual cakes

Moderate

1 hour 15 min

45 min

RECIPE DEVELOPED BY:

Kesia Schoeman - ICA third year student specialising in New Product Development

STYLING & PHOTOGRAPHY:

Luzaan van Heerden - ICA third year student specialising in Culinary Media Communication

WINE PAIRING:

SOAKED FRUIT

410ml (1⅔ cups) MannaBrew Superfood Espresso, strong brewed and cooled

70g currants

60g dried apricots

50g candied orange

40g candied cherries

BATTER

75g salted butter, softened

125ml (½ cup) treacle sugar

10ml (2 tsp) molasses

1 large egg, whisked

5ml (1 tsp) lemon zest

5ml (1 tsp) orange zest

310ml (1¼ cups) cake flour

40g MannaBrew Organic Mesquite Flour

1.25ml (¼ tsp) salt

2.5ml (½ tsp) ground all spice

2.5ml (½ tsp) ground cinnamon

1.25ml (¼ tsp) ground nutmeg

2.5ml (½ tsp) bicarbonate of soda

BRANDY SYRUP

80ml (⅓ cup) granulated sugar

160ml (⅔ cup) brandy

TO DECORATE

140g marzipan

Preheat the oven to 160°C and grease four 7cm x 2.5cm round cake tins with non-stick cooking spray.
For die soaked fruit, combine all of the ingredients and allow to soak, 30 minutes.
For the batter, cream together the butter, sugar and molasses until pale, 2-3 minutes. Whisk in the egg, lemon zest and orange zest.
In a separate bowl, sieve together all the remaining dry ingredients.
Fold the dry ingredients through the butter mixture.
Strain the soaked fruit and add the fruit to the batter. Reserve the strained liquid.
Divide the mixture between the cake tins and bake, 40 minutes. Transfer to a wire rack to cool.
For the brandy syrup, combine the reserved liquid used to soak the fruit with the sugar and allow to boil, 2 minutes. Add the brandy and pour the syrup over the warm fruit cakes.
To decorate, roll the marzipan out to a thickness of 2mm thick. Cut 4 discs with a 7cm diameter each. Decorate with a cookie stamp to create a pattern.
Once the fruit cakes have cooled, decorate with the marzipan.

TIP: To create a diamond pattern on marzipan, press diagonal lines into the surface using a palette knife. Then, turn the knife 90 degrees and press again.

As part of an exciting collaboration with @ MannaBrew, ICA students created unique recipes showcasing MannaBrew products. In addition to crafting the recipes, students also styled and photographed their dishes. Third-year ICA student Kesia Schoeman, specialising in New Product Development, developed this recipe for Traditional MannaBrew Fruit Cake.

BROWSE OUR RECIPES

Looking to go on a culinary adventure? Try out some of our recipes in the comfort of your home. Created by our chef students under the expert guidance of ICA lecturers, these recipes invite you to get creative, with a professional flair.

LEARN FROM THE BEST

READY TO JOIN THE ICA?

We believe, "to be the best, you need to learn from the best". So why not join the ICA and train with an award winning and Internationally rated the BEST chef school in Africa & one of the top three in the WORLD. The training ground for highly skilled world-class chefs. Our comprehensive and specialised training is based on classic gastronomic principles, coupled with innovative thinking and creative flair.

FIND YOUR COURSE

The Institute of Culinary Arts (ICA) is South Africa's leading Chef School and in the top 3 in Africa. Learn from the best with ICA and start your culinary journey.

Student portal

ICA

Home About Accreditation Testimonials

ICA COURSES

Courses 2 Year Diploma 3 Year Advanced Diploma 3 Year Specialised Diploma

ADDITIONAL

Upcoming Events Latest News & Blogs Terms & Conditions

Website Designed & Managed by 19 Digital