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
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
-
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.
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