The Light fruitcake recipe - Special equipment • electric mixer • 8in (20cm) round cake pan. gâteau aux fruits léger recette

SERVES 8–12

12 tbsp (1½ sticks) butter, at room temperature

1 cup light brown sugar (packed)

3 large eggs

2¼ cups self-rising flour, sifted

2–3 tbsp whole milk

3 cups mixed dried fruit, coarsely chopped if needed

Method:

1 Preheat the oven to 350°F (180°C). Line the bottom and sides of an 8in (20cm) round cake pan with parchment paper. In a bowl, beat the butter and sugar together with an electric mixer until pale and creamy, then beat in the eggs, one at a time, adding 1 tablespoon of the flour after each one. Stir in the rest of the flour and the milk until well-blended the mixture should drop easily off the beaters. Stir in the dried fruit.

2 Scrape the mixture into the prepared pan, level the top, and bake for 1 hour 30 minutes–1 hour 45 minutes, or until firm to the touch and a skewer inserted into the middle of the cake comes out clean. Leave in the pan to cool completely on a wire rack.

Special equipment • electric mixer • 8½ x 4½ x 2½in (21 x 11 x 6cm) loaf pan

SERVES 8–10

12 tbsp (1½ sticks) butter, at room temperature

1 cup granulated sugar

3 large eggs, lightly beaten

finely grated zest of 1 lemon

finely grated zest of 1 lime

2 tbsp fresh lemon juice

1 2/3 cups self-rising flour

2 tbsp poppy seeds

1 tbsp fresh lime juice

1 cup confectioners’ (powdered) sugar

Method:

1 Preheat the oven to 350°F (180°C). Line the bottom and sides of an 8½ x 4½ x 2½in (21 x 11 x 6cm) loaf pan with parchment paper. In a large bowl, beat the butter and granulated sugar with an electric mixer until light and fluffy. Gradually beat in the eggs until blended. Fold in the lemon zest, lime zest, and 1 tablespoon of the lemon juice. Sift in the flour, then fold into the batter with the poppy seeds.

2 Scrape into the prepared pan and smooth the top. Bake for 1 hour or until risen, golden, and firm to the touch. Let cool in the pan for 5 minutes, then unmold onto a wire rack and leave to cool completely.

3 Mix the remaining lemon juice with the lime juice in a saucepan. Sift in the confectioners’ sugar and whisk to make a runny glaze. Place parchment paper under the rack to catch the drips, then spoon the warm glaze over the cake, letting it drizzle down the sides. Leave to set before serving.

Lemon, lime, and poppy seed cake

Special equipment • electric mixer • 8in (20.5cm) round springform pan

SERVES 8–10

11 tbsp butter, at room temperature

¾ cup granulated sugar

2 large eggs, lightly beaten

2¼ cups self-rising flour, sifted

1 tsp baking powder

2 cups ground almonds

1 tsp vanilla extract

about 2/3 cup whole milk

1lb (450g) cherries, stemmed and pitted

¼ cup slivered almonds, chopped

confectioners’ (powdered) sugar, for dusting (optional)

Method:

1 Preheat the oven to 350°F (180°C). Lightly grease an 8in (20.5cm) round springform pan and line the bottom with parchment paper. In a bowl, beat together the butter and sugar with an electric mixer until pale and creamy. Beat in the eggs one at a time, adding 1 tablespoon of the flour before adding the second egg.

2 Mix in the remaining flour, baking powder, ground almonds, and vanilla. Stir in 1/3 cup of the milk. The batter should drop easily from the beaters. If the batter is too thick, gradually stir in the remaining milk. Mix in half of the cherries, then scrape the batter into the pan. Scatter with the remaining cherries, and then the almonds.

3 Bake for 1 hour 30 minutes–1 hour 45 minutes or until golden and firm to the touch. The exact cooking time will depend upon how juicy the cherries are. To test, insert a skewer into the cake if there is uncooked batter on it, bake 5 minutes longer. If the surface of the cake starts to brown too much before it is fully baked, cover with foil. Transfer the pan to a wire rack to cool completely. Just before serving, release the sides of the springform and dust with confectioners’ sugar.

Cherry and almond cake

Special equipment • electric mixer • 8½ x 4½ x 2½-in (18 x 9cm) loaf pan

SERVES 8–10

7 tbsp butter, at room temperature

½ cup granulated sugar

2 large eggs

2 cups self-rising flour, sifted

2 very ripe large bananas

1 cup pitted dates (preferably Medjool), chopped

1 cup walnut halves and pieces, coarsely chopped

1 tsp baking powder

Method:

1 Preheat the oven to 350°F (180°C). Line the bottom of an 8½ x 4½ x 2½- in (18 x 9cm) loaf pan with parchment paper. In a bowl, beat the butter and sugar with an electric mixer until pale, light, and fluffy. Add the eggs one at a time, beating well and adding 1 tablespoon of the flour after each addition. This will prevent the mixture from curdling.

2 In a small bowl, mash the bananas with a fork, then stir into the batter along with the dates and walnuts. Fold in the remaining flour and the baking powder, then scrape the mixture into the pan. Smooth the top, pressing well into the corners. Bake for 1 hour–1 hour 15 minutes, or until risen and firm to the touch. If the top of the cake starts to brown too much before it is fully cooked, cover with foil. Let cool in the pan, then remove and cut into slices.

Banana, date, and walnut loaf

Special equipment • 2 x 8in (20cm) pans • electric hand whisk

SERVES 8

8oz (225g) butter, at room temperature

1 cup granulated sugar, plus 2 tbsp

4 large eggs, lightly beaten

2 cups self-rising flour

For the strawberry and cream filling:

½ cup heavy cream

¾ sliced strawberries

confectioners’ sugar, to dust

Method:

1 Preheat the oven to 350°F (180°C). Line the bottom two 8in (20cm) round cake pans with parchment paper. In a bowl, beat the butter and sugar with an electric mixer until light and creamy. Beat in the eggs gradually, adding a little of the flour if the mixture begins to curdle. Sift in the remaining flour and fold in gently. Divide the mixture evenly between the prepared pans and bake for 25 minutes, or until risen and firm to the touch. Let cool in the pans for 5 minutes, then unmold onto a wire rack to cool completely.

2 To make the filling, place the cream in a bowl and beat with an electric mixer until soft peaks form. Spread the whipped cream over one of the cakes, top with strawberries, then align the other cake layer on top. Dust generously with confectioners’ sugar.

Strawberry and cream cake

Special equipment • 13 x 9 x 2in (23 x 30.5cm) pan

MAKES 24

10oz (300g) semisweet chocolate, chopped

12 tbsp butter, cubed

1½ cups granulated sugar

4 large eggs

1¾ cups all-purpose flour

¼ cup unsweetened cocoa powder

1 cup hazelnuts, toasted, skinned, and coarsely chopped

Method:

1 Preheat the oven to 400°F (200°C). Line the bottom and sides of a 13 x 9 x 2in (23 x 30.5cm) pan with parchment paper. In a large bowl set over a pan of barely simmering water, melt the chocolate and butter together until smooth, stirring occasionally. Remove the bowl from the pan and set aside to cool for about 20 minutes.

2 Mix in the sugar and then the eggs, one at a time, making sure each is well blended before adding the next. Sift in the flour and cocoa powder, and fold in gently. Stir in the chopped nuts the mixture should be thick and glossy. Scrape into the prepared pan, gently spreading it into the corners, then smooth the top.

3 Bake for 12–15 minutes, or until just firm to the touch on top but still gooey in the center. Transfer the pan to a wire rack to cool completely, then cut into squares.

Cook’s Notes:

Never overcook brownies or you will end up with chocolate cake. It is time to take them from the oven when they are just firm to the touch on top but still gooey in the center. They will firm up as they cool.

Chocolate and hazelnut brownies

Special equipment • 13 x 9in (33 x 23cm) baking pan

MAKES 24

10oz (300g) white chocolate, chopped

12 tbsp butter, cubed

1½ cups granulated sugar

4 large eggs

2 cups all-purpose flour

1 cup unsalted macadamia nuts, coarsely chopped

Method:

1 Preheat the oven to 400°F (200°C). Line the bottom and sides of a 13 x 9in (33 x 23cm) baking pan with parchment paper. In a bowl set over a saucepan of barely simmering water, melt the chocolate and butter together, stirring occasionally until smooth. Remove the bowl and set aside to cool for about 20 minutes.

2 Mix in the sugar (the mixture may become very thick and grainy, but the eggs will loosen it). Using a balloon whisk, stir in the eggs one at a time, making sure each is well incorporated before adding the next. Gradually sift in the flour, fold it in, and then stir in the nuts. Scrape the mixture into the prepared pan, gently spreading it into the corners. Bake for 20 minutes, or until just firm to the touch on top but still soft underneath. Place the pan on a wire rack to cool completely, then cut into squares.

variation:

Substitute walnuts or pecans for the macadamia nuts.

White chocolate and macadamia nut blondies

Special equipment • electric hand whisk or mixer • 13 x 9in (33 x 23cm) baking pan

MAKES 18 SQUARES

2 medium Granny Smith apples, peeled, cored, and thinly sliced

squeeze of lemon juice

3¼ cup self-rising flour

2 tsp baking powder

2 cups light brown sugar, packed

4 large eggs, lightly beaten

8oz (225g) butter, melted

1 tbsp granualted sugar

For the toffee sauce:

8 tbsp butter

2/3 cup light brown sugar, packed

1 tbsp fresh lemon juice

sea salt

crème fraîche, to serve (optional)

Method:

1 Preheat the oven to 350°F (180°C). Line the bottom and sides of a 13 x 9in (33 x 23cm) baking pan with parchment paper. Put the apple slices in a bowl and toss with the lemon juice to prevent browning.

2 Sift the flour and baking powder into a large mixing bowl, and stir in the brown sugar. Beat in the eggs and the melted butter with an electric mixer to make a smooth batter. Pour into the prepared pan and smooth the top. Arrange the apple slices in three or four rows on top of the batter and sprinkle with the sugar. Bake for 45 minutes, or until the cake is firm to the touch and a skewer inserted into the center comes out clean.

3 Meanwhile, make the sauce by melting the butter and sugar in a saucepan over medium-low heat. Add the lemon juice and a pinch of salt, whisking until the mixture is melted and smooth. Let cool slightly. Pour the sauce over the cake while it is still in the pan, gently brushing over the top. Serve warm or at room temperature, with a dollop of crème fraîche.

Toffee apple bake

Special equipment • 8in (18cm) round deep pan • electric hand whisk or mixer

Serves 8

2 cups self-rising flour

1 cup plus 2 tbsp granulated sugar

2 sticks butter, at room temperature

4 large eggs, lightly beaten

2/3 cup shredded coconut

finely grated zest of 1 lime

2 tbsp fresh lime juice

For the icing:

1 cup confectioners’ sugar, or more as needed

finely grated zest of 1 lime

2 tbsp fresh lime juice

10oz (300g) cream cheese, at room temperature

2 tbsp toasted shredded coconut

Method:

1 Preheat the oven to 350°F (180°C). Grease an 8in (18cm) round cake pan or springform pan that is at least 3in (7cm) deep. Line the bottom with parchment paper. Sift the flour into a large bowl, add the sugar, butter, and eggs and beat with an electric mixer until well blended. Stir in the coconut, lime zest, and lime juice. Scrape into the prepared pan and level the top. Bake for 1 hour–1 hour 15 minutes or until risen and firm to the touch. Let cool for 5 minutes in the pan, then unmold onto a wire rack to cool completely. Using a serrated knife, carefully slice the cake horizontally into three equal layers.

2 To make the icing, sift theconfectioners’ sugar into a bowl, add the lime zest, lime juice, and cream cheese and beat with an electric mixer until it is well blended. Taste, adding more sugar if needed. Spread the icing over the three layers of the cake, then sandwich them together. Scatter the toasted coconut over the top.

Cook’s Notes:

Toast the coconut in a small nonstick frying pan. There is no need for any fat, as it is already very oily, but this means it can burn easily and stick to the bottom of the pan, so shake the pan gently over the heat until the coconut is golden brown.

Coconut and lime cake

Special equipment • electric hand whisk • 8in (20cm) round springform cake pan

ServeS 6

1½ sticks butter, at room temperature

1 cup granulated sugar

2 large eggs

1½ cups self-rising flour

¾ cup Greek-style plain yogurt

½ cup pistachio nuts, finely chopped

½ cup blanched almonds, finely chopped

finely grated zest and juice of 1 orange

finely grated zest and juice of 1 lemon

1 tsp baking powder

mascarpone cheese, to serve (optional)

Method:

1 Reheat the oven to 350°F (180°C). Put the butter and sugar in a large bowl and beat with an electric mixer for 5 minutes or until pale and creamy. Beat in the eggs one at a time, along with a few tablespoons of the flour to prevent the mixture from curdling.

2 Beat in the yogurt, pistachio nuts, almonds, orange zest and juice, and lemon zest and juice. Mix well to form a smooth batter. Sift in the remaining flour and the baking powder, and carefully fold into the mixture. Pour into a lightly greased 8in (20cm) round springform pan.

3 Bake for 50–55 minutes, or until a skewer inserted into the center of the cake comes out clean. Remove from the oven and leave to cool in the pan for 10 minutes, then release the sides of the springform and leave on a wire rack to cool completely. Slice and serve with a dollop of mascarpone, if desired.

Orange and pistachio cake