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Total Time
51mins
Prep 15 mins
Cook 36 mins

This recipe is from today's Thursday magazine!

Ingredients Nutrition

Directions

  1. Sift the flours and cornflour into a small bowl.
  2. Keep aside.
  3. In another large bowl, cream butter with sugar until the mixture is fluffy.
  4. Place the large bowl on top of a bowl containing ice cubes.
  5. Add eggs, one at a time, and beat at speed 1 of the electric beater until the mixture is uniform.
  6. Evenly sprinkle and mix raisins, cherries, cashew pieces, mango essence and coffee solution.
  7. Mix well.
  8. Fold the flour mixture into it.
  9. Line a baking glassware with a greased, grease proof paper.
  10. Spoon the baking mixture into the bakeware, so that the mixture does not fill in, more than half its height.
  11. Bake in dual convection mode by setting temperature to 180C (350F) in a preheated oven for 36 minutes.
  12. Cool the cake and remove onto a wire rack.
  13. Remove the greaseproof paper.
  14. Place the cake on a serving tray.
  15. Cover it with a mixture of icing sugar and orange juice.
  16. Sprinkle colourful gems.
  17. Chill in refrigerator until the icing is firm.
  18. Serve chilled slice alongwith hot tea.
  19. Note:1 For a tasty variation, use melted white chocolate instead of icing sugar-juice mixture.
  20. 2 For a soft cake top, bake for 32 minutes but for a crispy finish, bake for 36 minutes.