Bishop's Fruit And Chocolate Tea Cake
|Chopped candied mixed fruit||1⁄2 Cup (8 tbs)|
|Dried currants||1⁄2 Cup (8 tbs)|
|Golden rum||2 Tablespoon|
|Chopped almonds||1⁄2 Cup (8 tbs)|
|Bittersweet chocolate||2 Ounce, finely chopped|
|Unsalted butter||2⁄3 Cup (10.67 tbs) (1 Stick Plus 2 Tablespoons, At Cool Room Temperature)|
|Almond paste||1⁄2 Cup (8 tbs), crumbled|
|Eggs||4 Large, separated (Room Temperature)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Baking powder||2 Teaspoon|
1 To prepare the fruit: In a small bowl,mix the candied fruit, currants, and rum and set aside to plump for 1 hour.
2 Stir in the almonds and chocolate, then toss with the flour.
3 To make the cake: Place a rack in the center of the oven and heat to 350 degrees farenheit.
4 Using a cylinder-shaped pastry brush, butter the inside of a 12-inch nonstick Rehrucken pan. Dust with flour and tap out the excess.
5 In the bowl of a standing heavy-duty electric mixer ,beat the butter and almond paste on a medium-high speed until smooth and very light in color, for about 2 minutes.
6 One at a time, beat in the yolks, then the vanilla.
7 In a medium bowl, beat the egg whites with a whisk or handheld electric mixer on high speed until soft peaks form.
8 Gradually beat in the sugar until the peaks are stiff and shiny. Fold into the butter mixture.
9 Sift the flour, baking powder, and salt together. Sift half of the flour mixture over the batter and fold in.
10 Repeat with the remaining flour. Fold in the fruit and nut mixture. Spread evenly in the pan.
11 Place in the oven and reduce the oven temperature to 325 degrees farenheit.
12 Bake until browned and the top springs back when pressed in the center and a toothpick inserted in the center comes out absolutely clean (this is a sticky batter, so look closely), about 35 minutes.
13 Cool on a wire rack for 10 minutes. Invert and unmold onto the rack and cool completely.
14 Slice and serve.