The amount of brandy needs to be upped!! The fruit mix over the few days it was ‘maturing’ needed to be feed more, so you will need 350ml of brandy.
450g/1 lb sugar
450g/1 lb unsalted butter at room temperature
25 egg yolks
450g/1 lb semolina
60g/2 oz plai
Preheat the oven to 130°C (conventional oven)/265°F/gas mark 1/2. The total mix weighs around 2,500g so I have used two trays, one 40cm*30cm and the other 28cm*24cm. The trays need to be lined well with greaseproof paper.
Whisk the sugar and butter in an electric mixer until its pale and light in colour.
Add the egg yolks in 2/3 at a time and whisk until its well combined.
Whisk the egg whites until soft peaks and set aside.
Fork the semolina and flour together and set aside.
Bring the fruit mix made last week.
Fold in the fruit mix, egg whites, semolina and flour into the batter in small amounts until well mixed.
Divide up the batter into your trays and bake the larger one for 1 and ¾ hours and the smaller one for an hour. Half way through, turn the trays around so that the cakes are baked evenly. The cake is baked when an inserted skewer comes out clean.
Leave to cool in the tray.
When completely cool, wrap in cling film with the greaseproof paper and place in a cool dark place.
The cake needs to ‘rest’ before the next stage…..
10 egg whites