Seriously Fruity Almond Gateau with Blackcurrant and Apple Puree

Richness is the key to this Gateau, the fruit puree a tart contrast in flavour.

What makes it the ultimate summer Seriously From Waitrose dessert?

Its richness of this gateau makes it great but with the apple and blackcurrent puree it 's something special. The perfect ending to lighter summer main courses or summer picnics.


  • 4 eggs Seperated
    210g caster sugar
    90g ground almonds
    grated rind and juice of 1/2 lemon
    120g semolina
    5 fl oz double cream
    240g blackcurrants
    240g apples
    serves 4 to 6
    line a deep cake tin with greaseproof paper, then dust with sugar and flour


  1. Beat the yolks together with sugar till thick and white. Fold in the ground almonds, the grated rind and juice of the lemon and the semolina. Leave to stand for 3 minutes to allow the semolina to soften. Whisk the egg whites until stiff, fold into the almond mixture and spoon into the cake tin Pre-heat the oven 375degFGas Mark 5 and cook for 50 minutes until brown, cool and split fill with wipped cream. Serve puree separately.
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