Sugar-crunch Fruitcake
This delightful cake combines the richness of butter, sweetness of compote, and the zing of lemon zest. With each bite, you'll savor the moist and flavorful blend of ingredients. Enjoy this cake warm or at room temperature, paired perfectly with a dollop of cream or custard.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
45M
Prep Time
PT10M
Yield
Serves 6
Nutrition
- Calories: 358 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 40 grams carbohydrates
- Sugar Content: 32 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.42 milligram of sodium
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