Easter cake the best moist cake with oil and dried fruit
Easter cake with oil and dried fruit and icing is a fluffy and delicate cake. The combination of the sweetness of dried fruit with the refreshing aroma of orange peel gives it a unique character. This recipe is a perfect choice for anyone looking for a proven method for the best moist easter cake. The addition of dried apricots and raisins enriches the cake with natural sweetness and an interesting aroma. We encourage you to try the recipe for a quick cake with oil!
Recipe for a easter cake with oil
Ingredients
Ingredients for the dough
- 200 g wheat cake flour
- 80 g potato flour
- 200 ml vegetable oil
- 4 large eggs
- 1/2 cup powdered sugar
- 2 teaspoons baking powder
- 50 g dried apricots
- 50 g candied orange peel
- 50 g raisins
Icing ingredients
- 1/2 cup powdered sugar
- 2-3 tablespoons of lemon juice
Instructions
Preparation of the dough
Crack eggs into a bowl and add sugar. Beat with a mixer at high speed until sugar dissolves and mixture becomes light and fluffy (approx. 5-10 min). Reduce mixer speed and slowly pour in oil, mix briefly.
In a separate bowl, mix wheat flour, potato flour and baking powder.
Add the dry ingredients and citrus peel to the beaten egg mixture. Mix gently with a spatula. Add the dried fruit, cut the apricots into smaller pieces. Grease the cake tin with oil, sprinkle with breadcrumbs.
Pour the batter into the tin. Bake in an oven preheated to 170°C (top/bottom heat) for about 45 minutes. Check with a toothpick. If it comes out dry, turn off the oven.
After baking, open the door and remove the pan after 15 minutes. Remove the cake from the pan after it has cooled slightly and place on a wire rack.
Preparing the icing
Mix powdered sugar with lemon juice. Pour over cooled oil cake.
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