Almond and fruit cakes - recipe
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Prepare
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Serves
24 -
Cook
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Skill
Easy
Ingredients
For the apricot puree
- 1 tbsp Water
- 1 tsp White caster sugar
- 50 g Apricot(s) stoned and chopped
For the cakes
- 100 g Butter (unsalted)
- 200 g Almonds (ground)
- 200 g White caster sugar
- 2 Egg white(s) (free range)
- 40 g Honey
- 4 Egg(s) (free range) beaten
For the topping
- 16 Cherries cut in half and stoned
- 20 g Pistachio nuts
- 16 Raspberries cut in half
- 20 g Almonds (whole) cut in half
- 2 Plum(s) cut in half, stoned, thinly sliced
- 20 g Hazelnuts
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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.
For this step you'll need:
- 1 tbsp Water
- 1tsp White caster sugar
- 50g Apricot(s) stoned and chopped
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2
Transfer to a food processor, blitz until smooth and then pass through a fine sieve. Set aside.
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3
For the cakes, put the butter in a saucepan and melt over a gentle heat.
For this step you'll need:
- 100g Butter (unsalted)
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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.
For this step you'll need:
- 200g Almonds (ground)
- 200g White caster sugar
- 2 Egg white(s) (free range)
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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.
For this step you'll need:
- 40g Honey
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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).
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7
Take the mixture from the fridge and spoon into a piping (pastry) bag fitted with a 10mm plain nozzle.
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8
Pipe into each hole of the mini-muffin mould until three-quarters full.
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9
Decorate the cakes with a variety of different toppings: cherries and chopped pistachios; raspberries and almonds; and plum and chopped hazelnuts.
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10
Bake for 12–15 minutes until golden on top.