Classic winter fruitcake

• egg white1
• caster sugar↗50g g
• black grapes↗small bunch
• holly

  or bay leaves

• fruitcake20cm/8 inch round
• clementines↗1-2
• just ripe figs1-2
• kumquat↗a few
• physalisa few

  (Cape gooseberries)

• red or gold ribbonapprox 65cm

  approx 65cm

• egg whites↗2
• icing sugar↗175g g

Step-by-step instructions

1. 1

   Lightly beat the egg white in a shallow bowl and spread out the caster sugar on a baking sheet or tray. Dip the grapes and the holly or bay leaves into the egg white, or use a paintbrush. Shake off the excess, then coat in the sugar. Set aside to dry for at least 10 mins, ideally about 30 mins.

2. 2

   When you’re ready to decorate, make the frosting. Put a large bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Put the egg whites and icing sugar into the bowl and whisk for 5-7 mins until you have a thick, very glossy frosting. Use a spatula to clean around the edges of the bowl every so often as you whisk. Scoop the frosting onto the top of the cake and spread it around with a flat-edged knife, swirling as you go to create a snowy effect (see Knowhow, below).

3. 3

   Halve the clementines, figs and kumquats, then arrange on top of the frosted cake with the physalis, frosted grapes and leaves. Fix a ribbon around the base and leave the cake somewhere cool – but not the fridge – until your guests arrive.