Fowlers Fancy Fruit Cake
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INGREDIENTS
- FOR RASPBERRY COULIS
- 1 Egg white
- 100 ml Creme fraiche
- Mint spring to garnish
- 1 Pink rose
- FOR PEACH AND RASPBERRY CHAR
- 25 g Raspberries
- 1 Vanilla pod
- FOR FROSTED ROSE PETALS
- 25 g Caster sugar
- 100 g Raspberries
- FOR VANILLA CREME FRAICHE
- 100 g Madeira cakes; cut into
- ; 1/4" slices
- 1 tb Icing sugar
- 55 g Sugar
- 2 Peach slices
- 55 g Sugar
- 25 g Butter
- 1 tb Sherry
- FOR CARAMEL BASKETS
- Grated rind of 1 orange and
- 4 tb Water
INSTRUCTIONS
Preheat oven to 220c/425f/Gas 7. Line a baking tray with greaseproof paper. 1 For the Rose Petals: Brush rose petals with egg white, sprinkle with caster sugar, and leave to dry. 2 For the Peach and Raspberry Charlotte: Melt the butter in a frying pan and add sugar, peach slices, orange and lemon zest. Saute for one minute, add the sherry and 25g/1oz raspberries and cook for a further minute. 3 Use a 10cm/4" cutter to cut out four circles from the Madeira cake slices. Put a circle in the base of each cutter and use more slices to line the sides. 4 Spoon the peach and raspberry mix into the lined moulds, cover with more circles of cake, press down the lids and bake for 15 minutes. 5 For the Caramel Baskets: In a heavy based pan dissolve the sugar in 4 tbsp water on a low heat and boil until golden brown. 6 Using a spoon, drizzle the caramel over an upturned ladle to form a basket and leave to set. 7 For the Vanilla Creme Fraiche: Split the vanilla pod, scrape out the seeds and mix into the creme fraiche. 8 For the Raspberry Coulis: Put a few raspberries to one side, then liquidise the remainder with 1 tbsp icing sugar and pass through a sieve. 9 Place each peach and raspberry charlotte in the centre of a plate, spoon over the creme fraiche and raspberry coulis and place the caramel basket over the top. Finally garnish with raspberries and mint sprigs. NOTES : Chef - Tony Tobin with Wendy Richard Recipe by: Celebrity Ready Steady Cook
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (286g) | ||
| Recipe Makes: 2 servings | ||
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| Calories: 521 | ||
| Calories from Fat: 179 (34%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 19.9g | 27 % | |
| Saturated Fat 11.9g | 59 % | |
| Monounsaturated Fat 5.1g | ||
| Polyunsanturated Fat 1g | ||
| Cholesterol 51.5mg | 16 % | |
| Sodium 139.1mg | 5 % | |
| Potassium 199.4mg | 5 % | |
| Total Carbohydrate 84.3g | 25 % | |
| Dietary Fiber 4.1g | 16 % | |
| Sugars, other 80.2g | ||
| Protein 3.6g | 5 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 521
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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