Picknick Cake Other languages: de · en Servings: 1

Ingredients

200 g Hazelnuts 200 g Sugar 4 Eggs 200 g Raisins 200 g Dried Apricots 150 g Dried Figs 1 Lemon (bio) 1 tbsp Kirsch 200 g Flour 50 ml Milk Salt

Prep

200 g Hazelnuts

Heat oven to 180°C. Roast hazelnuts for 10 minutes or until the skin turns back. Let cool, then peel. To that end, fill hazelnuts into a closed container, then shake until the skin falls off.

Assembly

200 g Sugar 4 Eggs Salt

Beat everything until foamy.

200 g Raisins 200 g Dried Apricots 150 g Dried Figs 1 Lemon (bio) 1 tbsp Kirsch Roasted Hazelnuts

Cut dried fruit into strips. Zest the lemon. Mix everything into the batter.

200 g Flour 50 ml Milk

Mix in flour and milk.

Cooking

Batter

Preheat oven to 180°C top/down heat. Line a loaf tin with baking paper. Fill in the batter and bake for 60 minutes.