zoom Elly Pear's yellow sticker compote cake

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    Elly Pear's yellow sticker compote cake

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    Elly Pear's yellow sticker compote cake

    An adaptable recipe that can be used with all sorts of fruits. Berries and stone fruit often end up with yellow stickers on the reduced rack. Let’s save them from the bin!

    • Children's
    • Preparation time: 20 minutes
    • Cooking time: 40 minutes to 45 minutes
    • Total time: 1 hour to 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 8 - 10


    160g ground almonds
    140g plain flour
    10g baking powder
    Large pinch of sea salt
    225g butter, softened, plus extra for greasing
    200g caster sugar
    3 British Blacktail Medium Free Range Eggs
    Finely grated zest and juice of 1 lemon

    For the compote
    150g fruit (any berry or stone fruit will work – use whatever you find on the yellow sticker discounted shelf)
    75g caster sugar
    1 tsp lemon juice

    For the cake topping
    250g pack mascarpone
    1 vanilla pod, split in half lengthways and seeds scraped out or ½ tsp vanilla bean paste
    1 tsp clear honey
    Mint leaves, to decorate (optional) 


    1. Preheat the oven to 180ºC, gas mark 4. Grease a 1kg loaf tin with butter and line the base and long sides with a single strip of baking paper.

    2. Mix together the almonds, flour, baking powder and salt for the cake. In a large bowl, cream the butter with the sugar, then add the eggs, one at a time, with a spoonful of the dry mix with each. Once all the eggs have been added, fold in the rest of the dry ingredients. Add the lemon zest and juice and mix well.

    3. Spoon the mixture into the tin and smooth the surface. Bake for 40-45 minutes, or until the cake is light golden and a skewer inserted into
    the centre comes out clean. Leave the cake to cool completely in the tin before running a knife around the edge of the tin and lifting the cake out, using the paper strip as handles.

    4. Meanwhile, make the compote. If using stone fruit, chop the flesh and discard the stones. Tip all the fruit into a small saucepan with the sugar, a teaspoon of lemon juice and a splash of water. Heat over a low heat for 20-30 minutes, or until the fruit has broken down and you have a jammy compote. Set aside to cool completely.

    5. Mix the mascarpone with the vanilla seeds or paste and honey and beat well to soften. Spread the sweetened vanilla mascarpone over the top of the cooled cake in deep, swirling waves. Spoon the compote onto the surface, filling the dents of mascarpone to make jammy pools. Decorate with mint leaves, if liked and serve.

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