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    Summer fruit and almond cake

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    Summer fruit and almond cake

    Using frozen Waitrose British summer fruits means you can make this all year round

    • Preparation time: 10 minutes
    • Cooking time: 1 hour 15 minutes, plus cooling
    • Total time: 1 hour 25 minutes, plus cooling 5 minutes

    Serves: 10


    • 25g granulated sugar
    • 380g frozen Waitrose British summer fruits, thawed and drained
    • 1 tsp almond essence
    • 150g essential Waitrose self-raising flour, sifted
    • 100g Waitrose ground almonds
    • 175g unsalted butter, softened
    • 150g golden caster sugar
    • 2 eggs
    • 2 tbsp milk


    1. Preheat the oven to 170°C, gas mark 4. Grease a 20cm springform or loose-bottomed cake tin and line with baking parchment.
    2. Put the flour and almonds in a bowl; add the butter, caster sugar and eggs. Beat with an electric mixer for 5 minutes until pale and fluffy. Add the milk and almond essence; mix, then fold in 200g fruit.
    3. Spoon into the tin and level the surface. Scatter with the remaining fruit and bake for 1 hour 15 minutes, until golden and fi rm, and a skewer comes out clean. Scatter with the granulated sugar; cool in the tin for 10–15 minutes, then transfer to a wire rack to cool completely.

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