Baked Summer Fruit Loaf
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 45 min.
Preparation
ready in 9 h. 45 min.
Ready in
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)
- ⅔ cup Red currant
- ½ cup dried Cranberry
- For the garnish
- 1 cup Raspberries
- ½ cup sliced almonds
- mint
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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