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Sugar-crunch fruitcake

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

  • Prep: 10 mins
    Cook: 45 mins
    Plus 50 mins for the compote
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 358
  • Carbohydrates 40
  • Saturated Fat 10
  • Sugar 32
  • Protein 5
  • Fat 21
  • Fibre 2
  • Salt 0.42

Nutrition per serving

  • Calories 358
  • Carbohydrates 40
  • Saturated Fat 10
  • Sugar 32
  • Protein 5
  • Fat 21
  • Fibre 2
  • Salt 0.42

Ingredients

  • 100g butter, softened, 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

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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