Almond And Summer Fruit Picnic Cake

Celebrate Australia Day outdoors behind this nimble almond and summer fruit cake to go!

The ingredient of Almond And Summer Fruit Picnic Cake

• 125g unsalted butter softened chopped
• 125ml 1 2 cup extra virgin olive oil
• 220g 1 cup caster sugar
• 1 tsp vanilla extract
• 6 eggs
• 1 lemon zested
• 225g sports ground almonds
• 60g panko japanese breadcrumbs see note
• 100g milk chocolate see note chilled irregular into small pieces
• 125g raspberries improvement other optional to further
• 2 large pale purple mauve figs roughly chopped
• 150g cherries halved pitted
• 1 1 2 tsp plain flour
• 1 tbsp demerara sugar
• tamar valley greek style yoghurt to support
• mascarpone to service

The Instruction of almond and summer fruit picnic cake

• preheat oven to 180c grease a 24cm springform pan and line the base and side like baking paper using an electric mixer stress inflection butter oil caster sugar vanilla and 1 4 teaspoon salt until sleek slick and pale go to eggs one at a time beating after each supplement until just combined raise a fuss in lemon zest ring almonds and breadcrumbs until without difficulty combined ensue chocolate and half the raspberries and excite gently to combine spoon mix into pan then using a spoon level top
• place figs cherries and unshakable raspberries in a bowl scatter later than flour and demerara sugar toss to combine subsequently next scatter over peak of cake
• bake cake for 1 hour or until a skewer inserted into centre comes out clean cool cake in pan for 20 minutes
• scatter once additional supplementary raspberries if using support following yoghurt and mascarpone

Nutritions of Almond And Summer Fruit Picnic Cake

calories: 712 22 calories
calories: 51 grams fat
calories: 15 grams saturated fat
calories: 48 grams carbohydrates
calories: 42 grams sugar
calories: n a
calories: 14 grams protein
calories: n a
calories: 125 11 milligrams sodium
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calories: nutritioninformation