Fruit Cake with Almond Top
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 100 g butter
- 4 egg (s)
- 125 g suar
- 200 g flour
- 0.5 ½ pack baking powder
- 50 ml milk
- 800 g fruit your choice
For covering:
- 150 g butter
- 125 g suar
- 50 grams flour
- 200 g flaked almonds
Print Recipe
Pin Recipe Instructions
- Melt the butter. Mix eggs and sugar until creamy, mix flour and baking powder. Now stir the butter, milk and the baking powder-flour mixture in portions into the egg-sugar mixture. When the dough is nice and smooth, spread everything on a baking sheet lined with baking paper.
- If you are using canned food, cut the fruit into bite-sized pieces, drain well and then spread on the dough. Now put everything into the oven preheated to 175 ° C for about 20 minutes.
- Set up a saucepan for the topping and melt the butter. Then add flour, sugar and almonds and bring to the boil briefly. After the baking time, the mixture is spread over the cake and distributed evenly.
- Now increase the temperature to 200 ° C and bake everything together for another 15 - 20 minutes (depending on the oven and baking tray). The cake is ready when the sugar and almond mixture has turned golden brown. Let the cake cool down well and serve with freshly whipped cream.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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