Sugar-crunch fruitcake
Serves 6
Easy
Prep:
Cook:
Plus 50 mins for the compote
Moist fruit and a crunchy sugary topping mean it's impossible to have just one slice of this delicious cake
Skip to ingredients
- 100g buttersoftened, plus extra for greasing
- 2 eggs
- 85g caster sugar
- 50g self-raising flour
- 50g ground almonds
- zest ½ lemon
- 2 portions Apple, pear& cherry compote (see 'Goes well with')
- 2 tbsp demerara sugar
Nutrition: per serving
- kcal358
- fat21g
- saturates10g
- carbs40g
- sugars32g
- fibre2g
- protein5g
- salt0.42glow
Method
step 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.
step 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.
step 3
Remove from the tin and eat warm or at room temperature with cream or custard.