Fruity cake with mirabelle liqueur
Makes 13 slices
200 g mirabelles
170 g butter
170 g sugar
1 tbsp mirabelle liqueur
pinch of salt
160 g flour
1 heaped tsp baking powder
flour for dusting
butter and flour for the baking tin
Pre-heat the oven to 180 °C (Gas Mark 4), grease a loaf tin (26 cm in length) with butter and dust with flour. Wash and dry the mirabelles, remove the stalks and stone. Melt 1 tablespoon of butter in a frying pan and add the mirabelles. Sprinkle with 1 tablespoon of sugar, add the liqueur and simmer on a low heat for approx. 10 minutes.
Melt the rest of the butter in a frying pan. Beat the eggs with the salt and the rest of the sugar until frothy. Mix the flour with the baking powder and sieve into the egg mixture. Add the melted butter, stirring constantly.
Take the mirabelles out of the pan, drain and save the juice. Dust the fruit lightly with a little flour and add to the cake mixture. Turn into the loaf tin and bake in the oven for approx. 40 minutes. Take out of the oven and leave to cool slightly.
Prick small holes in the top of the still warm cake with a cocktail stick and drizzle with the mirabelle syrup. If desired, serve with cream.
|Fruity cake with mirabelle liqueur recipe|