Sugar-crunch fruitcake
Moist fruit and a crunchy sugary topping mean it's impossible to have just one slice of this delicious cake
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 45 mins
Plus 50 mins for the compote
- First make the Apple, pear & cherry compote (see 'Goes well with'). You'll need 2 of the 12 portions of compote for this cake.
- Heat oven to 180C/160C fan/gas 4 and grease a 20cm cake tin. Beat together the butter, eggs, caster sugar, flour, almonds and lemon zest to a smooth mixture. Scrape into the tin, dollop over the compote, then bake for 25-30 mins until well risen. Scatter over the sugar and return to the oven for 10-15 mins until the cake is cooked through.
- Remove from the tin and eat warm or at room temperature with cream or custard.
Per serving
358 kcalories, protein 5g, carbohydrate 40g, fat 21 g, saturated fat 10g, fibre 2g, sugar 32g, salt 0.42 g
Recipe from Good Food magazine, March 2010.
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http://www.bbcgoodfood.com/recipes/355609/
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Ingredients
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Great as an easy dessert for Sunday lunch, then use for breakfasts and midweek puds
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 45 mins
Plus 50 mins for the compote
Ingredients
Per serving
358 kcalories, protein 5g, carbohydrate 40g, fat 21 g, saturated fat 10g, fibre 2g, sugar 32g, salt 0.42 g
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27 February 2010
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27 February 2010
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28 February 2010
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10 March 2010
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