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This recipe is classed as easy

Rating 3.79 / 5 (28 votes)

Prep time:
15 min
Cook time:
45 min, to 55 minutes

Matt Tebbutt makes a rich and moist almond Easter cake jewelled with ginger, dried fruit and nuts


1. Preheat the oven to 180C/160C fan/gas 4.

2. For the cake: using an electric whisk, cream together the butter and sugar until light in colour and smooth. Whilst still whisking, slowly add the eggs and lemon zest, until everything is well combined. Then, gently fold in the almonds followed by the flour.

3. Bake the cake in a lined and greased 24 cm round cake tin for 30-40 minutes until a skewer comes out clean.

4. For the topping: meanwhile, gently heat all the topping ingredients in a pan over a medium low heat until the butter and sugar are melted and the nuts and fruit are well coated in the syrup.

5. Once the cake has been in the oven for 30 minutes remove, pour over the syrup topping mixture, turn the oven up to 200C/180C fan/gas 5 and cook for a further 10 minutes until the nuts are lightly toasted and glossy. Leave to cool.

6. Once cool slice and serve with crème fraîche of Greek yogurt.


For the topping

  • 85 g salted butter
  • 50 g caster sugar
  • 100 g glucose syrup
  • 50 ml water
  • 50 g whole almonds
  • 50 g crystallised ginger
  • 50 g sultanas
  • 50 g whole hazelnuts
  • 50 g mixed peel

To serve

  • Crème fraîche or Greek yogurt

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Latest Comment


Excellent cake--I've been asked to make it time and time again!

Elizabeth-AnneL47180 Elizabeth-AnneL47180  Posted 07 Sep 2010 5:41 PM

Matt is very good chef. Easy to follow, His end product is excelent with simple recipes. He will go long way.
All my best wishes

Currry Mogul Currry Mogul  Posted 01 Apr 2010 9:36 PM