The superiority of cake desserts is unquestioned. Cakes make such popular desserts because of their wide range of ingredients, flavours, textures and shapes. Master bakers are always creating new cakes that delight one and all. They also often reinvent traditional desserts by giving them a unique and distinctive flair.
Candied fruit is one of the most delicious ingredients that is added to cakes all over the world, adding unmistakable freshness and sweetness to each one. Glace cherries are probably the most popular type of candied fruit to be added to desserts, but other favourites include candied orange or lemon, and canned grapes, kiwi or peaches. Here are just a few of the top international cakes that are made using a wide variety of candied fruit.
Candied fruit in international cakes
Classic fruit cake (UK)
This is one of the most famous cakes in the whole world, sharing similarities with Germany’s traditional Stollen or Italy’s panettone. One ingredient that distinguishes classic fruit cake from the rest is the use of brandy, rum, or cognac to give it a unique rich flavour and moisture. The cake mixture follows traditional sponge cake measurements, to which ingredients are added to provide its truly unmistakable taste. Sultanas, chopped candied fruit, nuts and chocolate chips are the most popular ingredients. Once baked, fruit cake can be decorated with a sprinkling of icing sugar, glace cherries, mint leaves and pomegranate jewels.
This dessert originates from Limusin in France and dates back to the 19th century. The name comes from the French word “to fill” and refers to the cherry filling that makes this custard-based dessert one of the most famous French desserts in the world, on a par with crepes and Breton biscuits. The custard is oven-baked with whole cherries. Some chefs also add fruit such as apples, strawberries, blackberries, raspberries or pears. There are hundreds of recipes for clafoutis with slight variations in which candied fruit are combined with fresh fruit or other innovative ingredients are included such as tomato, onion or courgette.
Torta boliviana (Bolivia)
This Bolivian cake is usually eaten at Christmastime and is made using sultanas that have been soaked in brandy or cognac for at least eight hours. A sponge cake mixture is then made and candied fruit is added. The drunken sultanas are dusted with flour before being added to the cake mixture, thus allowing them to spread evenly through the cake as it bakes rather than sinking to the bottom of the tray. Upon removing from the oven after 60 minutes the cake is completely covered with cocoa powder. Once cooled icing sugar is used as decoration.
Pineapple upside-down cake (South America)
This delicious cake is popular in Caribbean countries and gets its name from the upside-down nature of the cake. The fruit sauce is made using butter, brown sugar and lemon juice. Slices of pineapple are added and are left for a while so that their juice mixes into the sauce. The pineapple slices are placed on a baking tray and then a sponge cake mix is added on top. The cake is baked for half an hour and once cooled it is turned over before serving. Glace cherries are then placed on top of the pineapple slices to bring out their flavour.
Almond biscuits (Italy)
This traditional Sicilian recipe dates back to the 12th century to a convent in Palermo. The biscuits are made by making a pasta reale almond paste from ground almonds, sugar, egg white, orange blossom water and vanilla essence. Once made, the biscuits are baked and left in their moulds to cool down, thus allowing them to keep their shape. They are then served with fresh cherries or Maraschino cherries on top. They are traditionally served with tea or with sweet Sicilian Marsala wine.
Rice pudding cake with canned peaches (Belgium)
This is the perfect cake for rice pudding lovers! It is a sweet quiche with a surprisingly delicious blend of flavours. The first step is to make rice pudding, followed by making the cake mix from eggs, sugar and vanilla. Once the boiled rice pudding has cooled, four egg yolks are added and two whisked egg whites too. This cake mixture is placed at the base of the baking tin and jam is spread on top. Finally the rice pudding mixture is added. The cake is baked for 40 minutes and then left to cool down. It Is normally served with tea, coffee or sweet wine.
It is clear to see that many cakes from across the world use candied fruit as a main ingredient. Professional chefs choose to use top brands who offer a wide range of sizes, shapes and packaging options for their fruit of the highest quality. This is why Lazaya is a favourite supplier of candied fruit to professional bakers. Contact us today to find out how we can help you.