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Almond and Fruit Cakes

2 Reviews

About the bake

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.  

145Total Time
130Prep Time
15Bake Time
24Serves
Easy

Method

  1. Step 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.

  2. Step 2:

    Transfer to a food processor, blitz until smooth and then pass through a fine sieve. Set aside.

  3. Step 3:

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

     

  4. Step 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. Step 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. Step 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. Step 7:

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

  8. Step 8:

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

  9. Step 9:

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

     

  10. Step 10:

    Bake for 12–15 minutes until golden on top.

     

Ingredients

  • For the apricot puree

    • 1 tbsp Water
    • 1 tsp White caster sugar
    • 50g Apricot(s) (stoned and chopped)
  • For the cakes

    • 100g Butter (unsalted)
    • 200g Almonds (ground)
    • 200g White caster sugar
    • 2 Egg white(s) (free range)
    • 40g Honey
    • 4 Egg(s) (free range) (beaten)
  • For the topping

    • 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

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