Sugar-crunch fruitcake

• butter↗100g g

  softened, plus extra for greasing

• eggs↗2
• caster sugar↗85g g
• self-raising flour↗50g g
• ground almonds↗50g g
• zest ½ lemon↗
• 2 portions Apple, pear↗

  & cherry compote (see 'Goes well with')

• demerara sugar↗2 tbsp tbsp

Step-by-step instructions

1. 1

   First make the Apple, pear & cherry compote (see 'Goes well with'). You'll need 2 of the 12 portions of compote for this cake.

2. 2

   Heat oven to 180C/160C fan/gas 4 and grease a 20cm cake tin. Beat together the butter, eggs, caster sugar, flour, almonds and lemon zest to a smooth mixture. Scrape into the tin, dollop over the compote, then bake for 25-30 mins until well risen. Scatter over the sugar and return to the oven for 10-15 mins until the cake is cooked through.

3. 3

   Remove from the tin and eat warm or at room temperature with cream or custard.