Jamie Oliver

Fruit & nut topping for Christmas cake

Super light and fruity

Fruit & nut topping for Christmas cake

Serves 12
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    218
    11%
  • Fat
    15.0g
    21%
  • Saturates
    1.3g
    7%
  • Protein
    2.4g
    5%
  • Carbs
    17.1g
    7%
  • Sugars
    17.01g
    19%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

Save 35% on a year's subscription with our special offer

Tap For Method

Ingredients

  • 50 g apricot jam
  • 250 g glacé or dried fruits , whole or cut into large strips
  • pecans
  • walnuts
  • almonds
  • pine nuts
Tap For Method

Share this Recipe

Tap For Ingredients

Method

  1. Recipe by Georgina Hayden
  2. Place the apricot jam in a small pan with a splash of water and simmer on a low heat, then remove from heat and leave to cool a little. Using a pastry brush, brush the top of the cake with jam and arrange your fruit on top, starting with the bigger pieces, dotting the smaller fruits and nuts in and around the gaps. Finish the cake by brushing everything with a final coat of the apricot glaze to give it a lovely gloss.

Tip

View Comments
Nutrition per serving
  • Calories
    218
    11%
  • Fat
    15.0g
    21%
  • Saturates
    1.3g
    7%
  • Protein
    2.4g
    5%
  • Carbs
    17.1g
    7%
  • Sugars
    17.01g
    19%

Of an adult's reference intake