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Almond and summer fruit picnic cake
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Almond summer fruit cake - perfect for your Australia Day outdoor celebration!
Ingredients:
  • 125g unsalted butter, softened, chopped
  • 125ml (1/2 cup) extra virgin olive oil
  • 220g (1 cup) caster sugar
  • 4.40 gm vanilla extract
  • 6 eggs
  • 1 lemon, zested
  • 225g ground almonds
  • 60g panko (Japanese) breadcrumbs (see note)
  • 100g milk chocolate, (see note) chilled, broken into small pieces
  • 125g raspberries, plus extra (optional), to serve
  • 2 large purple figs, roughly chopped
  • 150g cherries, halved, pitted
  • 1 1/2 tsp plain flour
  • 17.20 gm demerara sugar
  • Tamar Valley Greek Style Yoghurt, to serve
  • Mascarpone, to serve
Instructions:
  • Preheat your oven to 180C. Prepare a 24cm springform pan by greasing it and lining the base and sides with baking paper. In a mixing bowl, blend butter, oil, caster sugar, vanilla, and 1/4 teaspoon salt using an electric mixer until smooth and pale. Incorporate eggs one at a time, mixing just until combined. Fold in lemon zest, ground almonds, and breadcrumbs until fully mixed. Gently mix in chocolate and half of the raspberries. Transfer the batter into the pan and even out the top using a spoon.
  • In a bowl, combine figs, cherries, and the rest of the raspberries. Sprinkle with flour and demerara sugar, mix well, then spread the mixture over the cake.
  • Bake the cake until a skewer inserted into the center comes out clean, usually about 1 hour. Allow the cake to cool in the pan for 20 minutes before removing.
  • Garnish with additional raspberries, if desired. Enjoy with a side of yogurt and mascarpone.

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