Last bite recipe

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Rum-soaked fruit and al­mond cake

1 HOUR 30 MIN­UTES + SOAK­ING + COOL­ING | SERVES 10 | EASY

A fruit cake with no fuss. Make it now or save the recipe to whip-up a quick Christ­mas cake.

sul­tanas 100g raisins 100g dark glacé cher­ries 50g, chopped crys­tallised ginger 50g, chopped

dark rum 4 tbsp but­ter 200g, soft­ened, plus more for the tin light mus­co­v­ado sugar 200g eggs 3, beaten

black trea­cle 1 tbsp

self-rais­ing flour 220g

mixed spice 2 tsp

ground ginger 1 tsp

bak­ing pow­der 1 tsp

ap­ples 2 small, peeled and grated AL­MOND BUTTERCREAM

salted but­ter 185g, at room tem­per­a­ture ic­ing sugar 300g

al­mond ex­tract 1 tsp

• Tip the dried fruits, ginger and rum into a bowl and leave to soak for a cou­ple of hours or overnight, if you like. Heat the oven to 180C/ fan 160C/gas 4. But­ter and line the bot­tom of a deep, round 20cm cake tin with bak­ing pa­per. Beat to­gether the but­ter, sugar, eggs, trea­cle, self-rais­ing flour, mixed spice, ground ginger and bak­ing pow­der with elec­tric beat­ers, un­til thick. Us­ing a large metal spoon, gently fold in the ap­ples, soaked dried fruit and any soak­ing liq­uid.

• Spoon the bat­ter into the tin, level the top and bake for 1 hour 15 min­utes or un­til dark golden, springy to the touch and it’s slightly shrunk away from the sides of the tin. A skewer pushed into the cen­tre will come out clean when it’s ready. Cool, wrap in bak­ing pa­per and put in an air­tight con­tainer. Will keep for a week be­fore ic­ing, or it can be frozen. De­frost overnight at room tem­per­a­ture be­fore dec­o­rat­ing.

• To make the buttercream, put the but­ter into a bowl and grad­u­ally beat in the ic­ing sugar and al­mond ex­tract us­ing elec­tric beat­ers un­til fluffy. Spread all over the cake us­ing a spat­ula.

PER SERV­ING 706 KCALS | FAT 33.7G SATURATES 20.6G | CARBS 91G | SUG­ARS 69.9G FI­BRE 1.8G | PRO­TEIN 5.2G | SALT 1.1G

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