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Easy
Published 1996
Heavy with fresh autumnal fruits, its mellow flavour and moist texture contrasts with a crust of burnished nuts and fruit.
The method makes use of very fine, easy-to-mix ‘cake’ flour which makes a velvety, fine textured sponge without the labour of lengthy creaming.
Pre-heat the oven to gas mark 4, 180C/350F. Line a