Our cheeses logo
Close

Fruit Cake With a riopelle de l’Isle Sabayon Sauce


Around 30 slices

Ingredients

  • 250 ml (1 cup) Thompson raisins
  • 250 ml (1 cup) golden raisins
  • 250 ml (1 cup) dried apricots
  • 250 ml (1 cup) dates or dried figs
  • 250 ml (1 cup) shredded apples
  • Zest of a lemon
  • Zest of an orange
  • 170 ml (2/3 cup) ice cider or rum
  • 500 ml (2 cups) all-purpose flour
  • 5 ml (1 tsp.) baking powder
  • 3 ml (1/2 tsp.) cinnamon
  • 3 ml (1/2 tsp.) nutmeg
  • 3 ml (1/2 tsp.) salt
  • 250 ml (1 cup) softened butter
  • 250 ml (1 cup) brown sugar
  • 4 eggs
  • 30 ml (2 tbsp.) corn syrup
  • 5 ml (1 tsp.) vanilla
  • 180 ml (3/4 cup) ground almonds

Le riopelle de l’Isle Sabayon Sauce

  • 250 ml (1 cup) milk
  • 250 ml (1 cup) 35% cream
  • 125 ml (1/2 cup) le riopelle de l’Isle, rind removed
  • 4 egg yolks
  • 170 ml (2/3 cup) sugar
  • 30 ml (2 tbsp.) ice cider or rum
  • 3 ml (1/2 tsp.) vanilla

Preparation

Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • Heat the oven to 250°F (120°C).
  • In a large bowl, mix the raisins, apricots, dates or figs, apples, lemon and orange zests and ice cider or rum. Cover and let it sit for 1 hour or overnight.
  • Add 60 ml (1/4 cup) flour.
  • Grease an 2 L (8 in) cake pan with removable sides. Line the bottom and the sides with parchment paper. Grease the paper. Set aside.
  • In a medium-sized bowl, mix the rest of the flour, the baking powder and the spices. Set aside.
  • In a large bowl, whisk the brown sugar into the butter until it’s fluffy.
  • Add the eggs one at a time, while continually stirring.
  • Add the corn syrup and the vanilla.
  • Gradually mix in the ground almonds, then the dried fruit mix and the flour. Stir well with a wooden spoon.
  • Pour into the pan and smooth the surface.
  • Fill a shallow pan halfway with boiling water on the lower oven rack. Bake the cake on the middle rack for around 3 hours or until a fork inserted in the centre comes out clean.
  • Let it cool. Cover the cake with a cheesecloth moistened with ice cider or rum. Cover it with plastic wrap, then a layer of aluminum foil. Put in an airtight container inside the refrigerator. Moisten the cheesecloth every two weeks if necessary.

Le riopelle de l’Isle Sabayon Sauce

  • Heat the milk and cream in a saucepan. Add the le riopelle de l’Isle and let it melt. Set aside.
  • In a bowl, whip the egg yolks, sugar and ice cider or rum. Gradually add the milk mixture, while constantly whisking.
  • Pour the mixture in a saucepan and whip constantly while cooking until the sauce thickens and it sticks easily to a spoon.
  • Remove from heat and strain. Add the vanilla.
  • Let it cool and refrigerate.

Storage

  • This cake can be kept in the fridge during its maceration period (6 to 8 weeks), when wrapped in a cotton cheesecloth moistened with ice cider or rum. Afterwards, it can be kept in the freezer for up to one year.

You can use this cheese for this recipe

Accompaniments

Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

See wines