Sugar-crunch fruitcake

Sugar-crunch fruitcake

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(6 ratings)

Prep: 10 mins Cook: 45 mins Plus 50 mins for the compote

Easy

Serves 6
Moist fruit and a crunchy sugary topping mean it's impossible to have just one slice of this delicious cake

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal358
  • fat21g
  • saturates10g
  • carbs40g
  • sugars32g
  • fibre2g
  • protein5g
  • salt0.42g
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Ingredients

  • 100g butter, softened, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 85g caster sugar
  • 50g self-raising flour
  • 50g ground almonds
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • zest ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 portions Apple, pear & cherry compote (see 'Goes well with')
    Pear

    Pear

    pair

    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 2 tbsp demerara sugar

Method

  1. First make the Apple, pear & cherry compote (see 'Goes well with'). You'll need 2 of the 12 portions of compote for this cake.

  2. 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.

  3. Remove from the tin and eat warm or at room temperature with cream or custard.

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Comments (1)

kev540's picture
4

Takes longer to cook than said, beautiful flavor though.

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