Baked Summer Fruit Loaf

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Baked Summer Fruit Loaf
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 45 min.
Preparation
ready in 9 h. 45 min.
Ready in
Calories:
1007
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,007 kcal(48 %)
Protein20.06 g(20 %)
Fat76.45 g(66 %)
Carbohydrates68.58 g(46 %)
Sugar added44.01 g(176 %)
Roughage9.98 g(33 %)
Vitamin A501.39 mg(62,674 %)
Vitamin D2 μg(10 %)
Vitamin E21.42 mg(179 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂1.04 mg(95 %)
Niacin4.78 mg(40 %)
Vitamin B₆0.14 mg(10 %)
Folate96.01 μg(32 %)
Pantothenic acid0.43 mg(7 %)
Biotin39.78 μg(88 %)
Vitamin B₁₂1.33 μg(44 %)
Vitamin C61.97 mg(65 %)
Potassium660.4 mg(17 %)
Calcium199.14 mg(20 %)
Magnesium184.99 mg(62 %)
Iron2.75 mg(18 %)
Iodine63.24 μg(32 %)
Zinc2.24 mg(28 %)
Saturated fatty acids28.58 g
Cholesterol281.85 mg

Ingredients

for
8
For the terrine
1 ¾ cups unsalted butter (softened)
1 ¾ cups caster sugar
3 cups ground almonds
8 large eggs
2 cups Strawberries (stalks removed and halved)
4 Kiwi (peeled, halved and sliced)
cup Red currant
½ cup dried Cranberry
For the garnish
1 cup Raspberries
½ cup sliced almonds
mint
How healthy are the main ingredients?
almondStrawberryRaspberryalmondCranberryegg

Preparation steps

1.
Pre-heat the oven to 150°C | 300F | gas 2.
2.
Cream together the butter and sugar using an electric hand held whisk until pale and fluffy. Gradually beat in the eggs one by one, mixing well between additions.
3.
Fold in the ground almonds, redcurrants and the cranberries.
4.
Spread half of the almond mixture into a 1.8kg | 4 lb terrine dish. Layer the strawberries into the almond mixture in two even rows.
5.
Spoon the remaining almond mixture on top and layer the kiwi fruit slices in two even rows so that they are above the strawberry rows.
6.
Place the terrine in a roasting tray and half fill the tray with boiling water so that it comes roughly half of the way up the sides of the terrine dish.
7.
Bake the terrine for 60-70 minutes until a knife comes out clean from its centre. Remove from the oven and remove the terrine from the water. Let it cool in the fridge overnight.
8.
Before serving, decorate the top of the terrine with the raspberries, flaked almonds and sprigs of mint.
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