Nut Gateau with Fruit Topping
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
1
- For the cake
- 1 cup butter (softened)
- 1 cup sugar
- 4 eggs
- 1 tsp Almond extract
- 2 cups self-rising flour
- 2 tsps Baking powder
- 1 pinch salt
- For the filling and topping
- 1 cup unsalted butter
- 4 ½ cups powdered sugar
- Almond extract
- 1 Tbsp milk
- To decorate
- 1 cup toasted slivered almonds
- Strawberries (halved)
- sliced Kiwi
- Cherries
- sliced Peaches
- 3 Tbsps Red currant jelly
- ½ Tbsp water
Preparation steps
1.
For the cake: heat the oven to 160°C (140° fan) 325°F gas 3. Grease 3 x 20cm|8" cake tins and line the bases with non-stick baking paper.
2.
Put all the ingredients for the cake into a mixing bowl and beat together until thoroughly blended.
3.
Divide the mixture evenly between the tins and bake for 25-30 minutes until golden and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
4.
For the filling and topping: beat the butter until soft and creamy. Sift in the icing sugar and beat well until smooth. Beat in the almond extract and milk until blended.
5.
Sandwich the cakes together with some of the filling. Spread the remaining buttercream over the top and sides of the cake. Press the flaked almonds onto the sides of the cake.
6.
Arrange the fruit on top of the cake. Melt the redcurrant jelly with the water and brush over the fruit.
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