Frustingalo -- Fruit and Nut Cake Recipe

Name: Frustingalo -- Fruit and Nut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup blanched slivered almonds; 2-1/2 cup dry red wine; 2 tbsp. 1/2 plus cup sugar; 2 cups dried figs; 1/2 cup golden raisins; Warm water; 1/3 cup chopped walnuts; 1/3 cup chopped candied citron; 3 oz. unsweetened baking chocolate, grated; 2 tbsp. honey; 3/4 cup all-purpose white flour; 1/2 cup fine dry unseasoned breadcrumbs; 1 tbsp. grated orange zest; 1 tsp. ground cinnamon; 1/2 tsp. grated nutmeg; 1/4 cup olive oil

Servings: persons

1/3 cup blanched slivered almonds
2-1/2 cup dry red wine
2 tbsp. 1/2 plus cup sugar
2 cups dried figs
1/2 cup golden raisins
Warm water
1/3 cup chopped walnuts
1/3 cup chopped candied citron
3 oz. unsweetened baking chocolate, grated
2 tbsp. honey
3/4 cup all-purpose white flour
1/2 cup fine dry unseasoned breadcrumbs
1 tbsp. grated orange zest
1 tsp. ground cinnamon
1/2 tsp. grated nutmeg
1/4 cup olive oil

1
Preheat oven to 350F.
2
Butter and flour an 8 1/2 inch spring form pan.
3
Spread almonds in a baking pan and bake for 5-8 minutes, until golden brown.
4
Let cool and chop coarsely.
5
Increase oven to 375F.
6
In a small saucepan, combine wine with 2 tablespoons of sugar.
7
Boil for about 15 minutes, or reduced to approximately 3/4 cup.
8
Let cool.
9
Moisten and plump dried figs in boiling water for about 15 minutes.
10
Drain, and chop coarsely.
11
Plump raisins in warm water about 5 minutes.
12
Drain all water.
13
In a large bowl combine almonds, figs, raisins, walnuts, citron, chocolate and honey.
14
Mix all dry ingredients in a smaller bowl.
15
Add gradually to the almond-fruit mixture.
16
Gradually stir in the olive oil and reduced wine to the mixture.
17
Spoon into the prepared pan and smooth top with a spoon.
18
Bake for 40-50 minutes or until the cake is firm to the touch.
19
Let cool in the pan on a rack.
20
Cover and let stand overnight to allow the flavor to deepen before serving.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/3 cup blanched slivered almonds, 2-1/2 cup dry red wine, 2 tbsp. 1/2 plus cup sugar, 2 cups dried figs, and more.

Yes, Frustingalo -- Fruit and Nut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Frustingalo -- Fruit and Nut Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions