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    Seriously Fruity Almond Gateau with Blackcurrant and Apple Puree

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    This recipe has kindly been submitted to us by one of our customers

    Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. If you use all or part of this recipe in any way, it is at your own risk. Thank you.

    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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