BAKING FRUIT CAKE RECIPES

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FRUIT & NUT CAKE TOPPING | FRUIT RECIPES - JAMIE OLIVER



Fruit & nut cake topping | Fruit recipes - Jamie Oliver image

This fruity cake topping jazzes up any Christmas cake recipe and looks really tempting and festive!

Total Time 15 minutes

Yield 12

Number Of Ingredients 6

50 g apricot jam
250 g glacé or dried fruits whole or cut into large strips
pecans
walnuts
almonds
pine nuts

Steps:

    1. Place the apricot jam in a small pan with a splash of water and simmer on a low heat, then remove from heat and leave to cool a little.
    2. Using a pastry brush, brush the top of the cake with jam and arrange your fruit on top, starting with the bigger pieces, dotting the smaller fruits and nuts in and around the gaps.
    3. Finish the cake by brushing everything with a final coat of the apricot glaze to give it a lovely gloss.

Nutrition Facts : Calories 218 calories, FatContent 15.0 g fat, SaturatedFatContent 1.3 g saturated fat, ProteinContent 2.4 g protein, CarbohydrateContent 17.1 g carbohydrate, SugarContent 17.01 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

PINEAPPLE AND COCONUT CAKE | JAMIE OLIVER BAKING RECIPES



Pineapple and coconut cake | Jamie Oliver baking recipes image

Total Time 1 hours 30 minutes

Yield 10 to 12

Number Of Ingredients 9

200 g fresh pineapple
110 g unsalted butter (at room temperature) plus extra for greasing
110 g caster sugar
2 large free-range eggs
250 ml sour cream
200 g self-raising flour plus extra for dusting
¼ tesapoon bicarbonate of soda
150 g desiccated coconut
1-2 tablespoons icing sugar

Steps:

    1. Preheat the oven to 180ºC/gas 4.
    2. Peel, core and finely chop the pineapple.
    3. Cream the butter and sugar until light and fluffy, then beat in the eggs followed by the sour cream.
    4. Sift in the flour, bicarbonate soda and a pinch of sea salt and fold through, then mix in the coconut and pineapple.
    5. Pour into a lightly buttered and floured 18cm baking tin and bake for 1 hour to 1 hour 15 minutes, or until golden and a skewer comes out clean.
    6. Cool slightly in the baking tin, then remove and leave to cool completely on a wire rack. Dust with icing sugar to serve.

Nutrition Facts : Calories 358 calories, FatContent 25 g fat, SaturatedFatContent 17 g saturated fat, ProteinContent 5 g protein, CarbohydrateContent 30.6 g carbohydrate, SugarContent 15.8 g sugar, SodiumContent 0.3 g salt, FiberContent 3 g fibre

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PINEAPPLE AND COCONUT CAKE | JAMIE OLIVER BAKING RECIPES
From jamieoliver.com
Total Time 1 hours 30 minutes
Calories 358 calories per serving
    1. Preheat the oven to 180ºC/gas 4.
    2. Peel, core and finely chop the pineapple.
    3. Cream the butter and sugar until light and fluffy, then beat in the eggs followed by the sour cream.
    4. Sift in the flour, bicarbonate soda and a pinch of sea salt and fold through, then mix in the coconut and pineapple.
    5. Pour into a lightly buttered and floured 18cm baking tin and bake for 1 hour to 1 hour 15 minutes, or until golden and a skewer comes out clean.
    6. Cool slightly in the baking tin, then remove and leave to cool completely on a wire rack. Dust with icing sugar to serve.
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