Candied fruit cake

Directions

1. Preheat the oven to 160 degrees Celsius. ⏱ ≈ 10 min
2. Place a sheet of parchment paper at the bottom of the baking dish. ≈ 3 min
3. In a bowl, beat the eggs and sugar until the mixture is light, fluffy, and a pale yellow color, for about 8 to 10 minutes. ⏱ 10 min
4. In a large bowl, combine the ricotta, salt, cream, lemon zest, and vanilla until you have a smooth and even consistency. ≈ 4 min
5. Gradually add the egg and sugar mixture, until it is fully incorporated. ≈ 3 min
6. Next, gently mix the ingredients together. ≈ 4 min
7. Using a spatula, add the candied fruit peel, small chocolate chips, and cooked and drained fruit or fruit mixtures. ≈ 3 min
8. Let the dough rest for about 20 to 30 minutes. ⏱ 30 min
9. This step allows the mead to absorb excess moisture from the mixture and soak until it becomes plump. ⏱ ≈ 1 hr
10. Once the dough is prepared, pour it into an oven-safe dish, then transfer it to the middle rack of the oven. ≈ 3 min
11. Bake for approximately 40 to 50 minutes, until the cake is golden brown and no longer jiggles in the center. ⏱ 50 min
12. Once the cake is baked, let it cool on a wire rack for about 20 minutes. ⏱ 20 min
13. Next, use a melon baller to remove the skin from the edges, then carefully transfer it to the serving plate. ≈ 2 min