Scottish Muffin with Dried Fruit
by Editorial Staff
This scotch cake is prepared without adding fat, the dough is prepared with a lot of dried fruits and with just one egg.
Ingredients
- Any dried fruit (cut into small pieces) – 450 g
- Light brown sugar – 250 g
- Brewed tea (cold) – 200 g
- Whiskey – 2 teaspoon
- Flour – 450 g
- Ground cinnamon – 1 teaspoon
- Egg (slightly beaten) – 1 pc.
- Butter (softened) – optional
Directions
- Cover dried fruits with sugar and pour cold tea and whiskey. Cover the bowl and leave the dried fruit to infuse overnight.
- Turn on the oven to preheat to 190 degrees. Cover with parchment a rectangular shape with a volume of 1 kilogram.
- Pour cinnamon and flour into a bowl with swollen dried fruits, mix well. Then add the egg to the dough, mix well again.
- Transfer the dough to the prepared mold and place in a preheated oven, bake the cake with dried fruits for about 50 minutes, until a clean wooden stick is punctured. If the cake is not yet ready, and the top is already well fried, then cover the product with foil and put the cake with dried fruits in the oven until cooked.
- Remove the finished cake from the oven and let it cool in the mold for about 5 minutes, then remove it from the mold, remove the parchment and leave the cake on the wire rack until completely cooled. If desired, the finished cake with dried fruit can be cut into slices and served with softened butter.
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