Jamie Oliver

Fruit & nut topping for Christmas cake

Super light and fruity

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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%
  • Sugar
    17.01g
    19%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Recipe From

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

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

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

Recipe by Georgina Hayden

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.

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