Ingredients for - Sugar-crunch fruitcake
1.
100g butter , softened, plus extra for greasing
7.
2 portions Apple, pear & cherry compote (see 'Goes well with')
8.
2 tbsp demerara sugar
How to cook deliciously - Sugar-crunch fruitcake
1 . Stage
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 . Stage
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 . Stage
Remove from the tin and eat warm or at room temperature with cream or custard.
Recipe information
Cooking:
10 min.
Servings per container:
6
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