Imagine a classic fruit cake turned on its head, infused with vibrant flavors and textures using modern techniques. This avant-garde fruit cake combines traditional fruity elements with innovative sous vide cooking to create a stunning dessert that will elevate any celebration.
Ingredients
– 1 cup mixed dried fruits (apricots, cherries, raisins)
– 1 cup fresh fruits (peaches, strawberries, kiwi)
– 1 cup unsalted butter, softened
– 1 cup brown sugar
– 4 large eggs
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon nutmeg
– 1/2 teaspoon salt
– 1/2 cup buttermilk
– 1/4 cup orange juice
– Zest of 1 orange
– 1/4 cup almonds, chopped
– 1/4 cup walnuts, chopped
– 1/2 cup dark chocolate chips (optional)
Sous Vide Infusion of Fresh Fruits
– 1 cup water
– 1/2 cup granulated sugar
– 1/4 cup lemon juice
– 1 teaspoon vanilla extract
Instructions
Prepare the sous vide bath by preheating your immersion circulator to 185°F (85°C).
In a medium saucepan, combine water, granulated sugar, lemon juice, and vanilla extract. Bring to a simmer over medium heat, stirring until the sugar dissolves.
Cut the fresh fruits into bite-sized pieces and place them in a vacuum-sealable bag. Pour the warm syrup over the fruits and seal the bag using a vacuum sealer. Submerge the bag in the preheated water bath and let it cook for 30-45 minutes.
While the fruits are infusing, preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add this dry mixture to the butter and sugar mixture, alternating with the buttermilk and orange juice. Mix until just combined.
Once the sous vide fruits are ready, remove them from the bag and strain the syrup into a bowl. Fold the infused fresh fruits, mixed dried fruits, orange zest, chopped almonds, walnuts, and dark chocolate chips (if using) into the cake batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, drizzle the reserved syrup over the top for an extra punch of flavor and moisture.
Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an unforgettable dessert experience. Enjoy your modern twist on a classic fruit cake!