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Pan de Cádiz with candied fruit

Pan de Cádiz with candied fruit

  • Dessert
  • Spanish

A golden almond-paste cake layered with candied fruit and flavoured with sherry.

Active time40 min

Cooking40 min

Total4 hResting : 2 h 30 min

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Ingredients

  • 1 unwaxed lemon
  • 200 g mixed candied fruit
  • 1 egg
  • 1 cinnamon stick
  • 60 ml water
  • 500 g ground almonds
  • 250 g white sugar
  • 1 edible wafer sheet
  • 60 ml sweet sherry

Preparation

  1. Wash the lemon and finely grate the zest without the white pith. Put the zest, sugar, water, sherry and cinnamon in a saucepan. Bring to the boil and cook to soft-ball stage. A drop of syrup cooled in cold water should form a soft ball between your fingers. Remove the cinnamon.

    1 unwaxed lemon
    1 cinnamon stick
    60 ml water
    250 g white sugar
    60 ml sweet sherry
    • fine grater
    • saucepan
    • spoon
    • bowl of cold water

  2. Take the pan off the heat and stir in the ground almonds. Return to low heat and stir until the paste pulls away from the sides. Spread in a dish and cool for about 30 minutes until you can handle it.

    500 g ground almonds
    • saucepan
    • wooden spoon
    • dish

  3. Thinly slice the candied fruit. Place the wafer on a tray lined with baking paper. Shape a 20 × 10 cm almond-paste base with a raised edge. Add half the fruit, cover with a layer of almond paste, then add the remaining fruit and a final almond-paste lid. Seal the edges and round the top. Use all the paste in these layers.

    200 g mixed candied fruit
    1 edible wafer sheet
    • knife
    • baking tray
    • baking paper

  4. Heat the conventional oven to 170 °C. Separate the egg. Refrigerate the white for another use and beat the yolk. Brush it over the cake. Score shallow lines across the top with a knife. Bake for about 30 minutes until golden on top. Leave to cool completely for about 120 minutes before slicing.

    1 egg
    • oven
    • bowl
    • pastry brush
    • knife
    • rack
    • fork

Allergens

  • Eggs
  • Tree nuts

Composition to check for: Celery, Crustaceans, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Pan de Cádiz with candied fruit