Almond and Fruit Cakes

  • Total Time

    1h 45m
    • Prep Time

      1h 30m
    • Bake Time

  • Serves


This recipe is bought to you from William and Suzue Curley and features in their Patisserie book. They are also a popular seller in their shop. Why not try to create these fruity bakes yourself today.  You can try topping them with a variety of fruits and nuts, get creative. Best eaten the same day, but can be stored in an airtight container and consumed within 1–2 days.  


  1. Make the apricot puree by putting the water, sugar and apricots in a pan together and heating gently for 10 minutes. Leave to cool.

    • 1 tbsp Water
    • 1 tsp White caster sugar
    • 50g Apricot(s) (stoned and chopped )
  2. Transfer to a food processor, blitz until smooth and then pass through a fine sieve. Set aside.

  3. For the cakes, put the butter in a saucepan and melt over a gentle heat.  

    • 100g Butter (unsalted)
    • 200g Almonds (ground)
    • 200g White caster sugar
    • 2 Egg white(s) (free range)
    • 40g Honey
    • 4 Egg(s) (free range) (beaten)
  4. Put the ground almonds, sugar and egg whites in the bowl and beat to a paste. This can also be mixed in the bowl of an electric mixer fitted with a paddle attachment.

  5. Gradually add in the reserved apricot purée and honey and beat until it is a smooth paste. Gradually mix in the whole eggs and lastly the melted butter.

  6. Put in a container and place in the fridge to rest for at least 1 hour. Preheat the oven to 180°C (fan 160°C/gas mark 4).  

  7. Take the mixture from the fridge and spoon into a piping (pastry) bag fitted with a 10mm plain nozzle.

  8. Pipe into each hole of the mini-muffin mould until three-quarters full.

  9. Decorate the cakes with a variety of different toppings: cherries and chopped pistachios; raspberries and almonds; and plum and chopped hazelnuts.  

    • 16 Cherries (cut in half and stoned )
    • 20g Pistachio nuts
    • 16 Raspberries (cut in half )
    • 20g Almonds (whole) (cut in half)
    • 2 Plum(s) (cut in half, Stoned, Thinly sliced )
    • 20g Hazelnuts
  10. Bake for 12–15 minutes until golden on top.  

Let's Bake

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  1. 3 star rating

    Made it, but felt something was wrong or missing in the recipe while prepping. I think, what's missing in the recipe is flour, the consistency is too liquid

  2. 3 star rating

    hi, I love this recipe, it tastes divine but unfortunately mine are very flat, they won't rise and they also sink in the middle. I really am desperate to get this right, do you have any advice?


    There are several reasons why your cakes may have sunk in the middle. Firstly, ensure that all of the ingredients that you were using are within their best before date to guarantee they will be working at their best. Also, be mindful not to overmix your batter as this can knock out any air that you have created resulting in flat or sunken cakes. Make sure that as soon as your mixture is ready it is put straight in the oven and that you do not open the oven door at any point.

    I hope that this helps
    Happy Baking

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