Almond and fruit cakes - recipe

Almond and fruit cakes

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For the apricot puree

For the cakes

For the topping

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  1. 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
  2. 2

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

  3. 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)
  4. 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)
  5. 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
  6. 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. 7

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

  8. 8

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

  9. 9

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

  10. 10

    Bake for 12–15 minutes until golden on top.

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