Fruitcake is usually made using dried fruit, but this is a fruitcake with a twist! You probably have most of the ingredients in your store cupboard, so you just need to pop into the greengrocer to buy the currants, berries, orange and mango. If you can’t get fresh berries or currants, you could use any other firm red summer fruit instead. This is a very easy way to make a delicious fruit dessert.
- 2 eggs
- 100 g sugar
- 100 g of soft butter, plus extra for greasing
- 1 unsprayed orange
- 100 g flour, plus extra for dusting
- sea salt
- 50 g redcurrants
- 50 g blueberries
FOR THE GARNISH
- 1 mango (not too ripe)
PREPARATION IN ADVANCE
- Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the grid, to a temperature of 190°C.
- Place the eggs and sugar in a mixing bowl and beat with a whisk until light and frothy. Whisk in the butter and finely grate the peel of the orange over the bowl (as you will not be using the rest of the fruit, you can eat it or squeeze it). Fold the flour and sea salt into the egg mixture. Finally, carefully mix in the redcurrant and blueberries.
- Grease 4 round aluminium tins (Ø 6-8 cm, 3-4 cm high) using butter and dust with flour. Tap out the excess flour and distribute the cake batter over the tins. Place them on the grid and close the lid of the EGG. Bake the cakes for approx. 30 minutes until golden brown and done.
- Lift the cakes out of the EGG and remove the grid and the convEGGtor. Use the Cast Iron Grid Lifter to place the Cast Iron Grid in the EGG. Heat the EGG to a temperature of 250°C. For the garnish, peel the mango and cut the flesh from the pit in thick slices.
- Place the mango slices on the grid and grill for approx. 1 minute. Turn the mango over and grill for another minute.
- Distribute the mango over the cakes before serving.