SUMMER FRUIT GATEAU
100 g caster sugar
3 eggs separated
150 g ground almonds
1 tbsp dried white breadcrumbs
250 ml cream
50 g toasted flaked almonds
100 g fresh cherries
1 kiwi fruit, peeled and sliced
100 g strawberries, halved
1 peach, skinned and sliced
2 tbsp apricot jam
1 tbsp fresh orange juice
1
Preheat the oven to 180C/Gas4; grease and line a 22cm spring-form cake tin
2
Whisk 75g caster sugar with egg yolks until thick and pale; fold in ground almonds and breadcrumbs; whisk egg whites until stiff; whisk in remaining sugar; fold into nut mixture
3
Transfer mixture to tin and bake for 25-30 minutes or until firm; stand for 10 minutes then remove from tin and leave to cool completely on a wire rack
4
For the topping, whisk cream until thick; spread over the cake and press the flaked almonds onto side; arrange the fruit on top
5
Mix the apricot jam and orange juice in a small bowl; microwave for 30 seconds, stir and strain; brush over the fruit and place in the fridge to set
