Jubilee celebrations: Fruit cocktail confetti cake
End the Jubilee bank holiday weekend off the right way with this delicious retro showstopper dessert.
For the cake
500g soft butter
500g caster sugar
1 tbsp vanilla extract
300g plain flour
200g ground almonds
½ tsp salt
4 tsp baking powder
8 medium eggs
3 large egg whites
200g caster sugar
300g soft butter, diced
2 cans (415g) fruit cocktail in juice, drained (we recommend Del Monte®)
Silver lustre spray (optional)
Preheat the oven to 180C/gas 4. Line two (or just one if you are making half the recipe) 20cm deep square cake tins with baking parchment.
In a large mixing bowl or a stand mixer, add the butter, sugar and vanilla. Beat until light and fluffy.
In a separate bowl, combine the flour, almonds, salt and baking powder.
Add one egg to the butter mix along with a spoonful of the flour mix and beat in. Repeat with the remaining eggs and at the end fold in the remaining flour.
Tip into the prepared tins and spread out. Bake for about 45 minutes, until risen and firm and a skewer pushed into the centre comes out clean. Leave to cool completely in the tin before removing.
To make the meringue buttercream, put the egg whites into a stand mixer and whip until they hold firm peaks. At the same time, dissolve the sugar in the water in a small pan and bring up to the boil. Boil until it reaches 121C. Pour the hot syrup into the mixer in a thin, steady stream, with the whisk still going so it gets beaten into the egg white. Keep beating until the outside of the bowl has cooled to room temperature – up to 10 minutes. Now beat in the soft, diced butter, one chunk at a time, until you have a smooth, creamy mix.
Transfer one cake to a board and top with a third of the Italian meringue buttercream. Sandwich the second cake on top. Now use the remaining buttercream to ice the sides of the cake.
To finish the cake, spread the drained fruit cocktail over the top of the cake. You can embellish with silver lustre spray if you like.
Recipe credit: Del Monte