• 1h
• serving

Ingredients

1 cup of black raisins
1/2 cup prunes
1/2 cup apricots
Zest of 2 oranges
3 tablespoons brandy
1 cup of Andorinha Vintage Olive Oil
1 cup brown sugar
4 eggs (whites separate from yolks)
1 can of condensed milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 cup of chopped walnuts
2 1/2 cups of icing sugar
4 tablespoons orange juice
Dried fruits (to decorate)

METHOD

Dip the raisins, prunes, apricots and orange zest in the brandy.
In a mixer, beat the Andorinha Vintage Olive Oil, brown sugar and egg yolks, one by one. Add the condensed milk gradually and continue beating until smooth.
Turn off the mixer, mix the flour, baking powder, fruits in brandy, cinnamon powder, chopped walnuts and egg whites.
Pour the batter in a greased and floured baking dish with a hole in the middle and take it to the oven preheated to 200 °C. Let it bake for 40 minutes or until golden brown.
Let it cool and get it out of the baking dish.
Mix the icing sugar with the orange juice and cover the cake with this icing. Finish it up by decorating it with candied fruits.
If you wish, serve it with ice cream.