Sugar-crunch fruitcake

400 kcal or less 6 servings apple cake batch cooking bulk butter cake recipe cheap compote demerara sugar fruit dessert fruitcake recipe indulgent lemon lemons over an hour pear pears pudding recipe teatime recipe treat recipe value

N/A

Source

Ingredients

100g butter , softened, plus extra for greasing

2 eggs

85g caster sugar

50g self-raising flour

50g ground almonds

zest ½ lemon

2 portions Apple, pear & cherry compote (see 'Goes well with')

2 tbsp demerara sugar

Method

First make the Apple, pear & cherry compote (see 'Goes well with'). You'll need 2 of the 12 portions of compote for this cake.

Heat oven to 180C/160C fan/gas 4 and grease a 20cm cake tin. Beat together the butter, eggs, caster sugar, flour, almonds and lemon zest to a smooth mixture. Scrape into the tin, dollop over the compote, then bake for 25-30 mins until well risen. Scatter over the sugar and return to the oven for 10-15 mins until the cake is cooked through.

Remove from the tin and eat warm or at room temperature with cream or custard.