Almond Fruit Cake

Ingredients

Sponge cake

• 110 g all-purpose flour
• 25 g corn starch
• 1/4 teaspoon salt
• 5 eggs (250 g without shells), separated
• 110 g sugar
• 50 g milk
• 50 g oil

Almond coating and finish

• 150 g almond flakes
• Whipped cream, for filling and frosting
• Sliced peaches, kiwi, strawberries, and lychees, for topping

Baking

• Pan: 18 cm, preferably a tall cake pan for three layers
• Oven: 170°C
• Sponge: 45 to 50 minutes
• Almond flakes: about 12 minutes total

Method

Bake the sponge

1. Preheat the oven to 170°C. Line the bottom of an 18 cm cake pan with parchment paper.
2. Sift together the flour, corn starch, and salt. Set aside.
3. In a large clean bowl, beat the egg whites with the sugar until glossy stiff peaks form.
4. Add the egg yolks and mix gently until smooth and combined.
5. Add the sifted flour mixture. Fold carefully just until no dry flour remains.
6. In a separate bowl, mix the milk and oil. Blend in a small amount of cake batter until smooth.
7. Pour the milk mixture back into the main batter and fold gently until evenly combined.
8. Pour into the prepared pan. Run a wooden skewer through the batter in a circular motion, then tap the pan lightly to release air bubbles.
9. Bake for 45 to 50 minutes, until a skewer inserted in the centre comes out clean.
10. Let the cake rest for about 5 minutes before removing it from the pan. Cool completely on a wire rack.

Toast the almonds

1. Spread the almond flakes evenly on a lined baking tray.
2. Bake at 170°C for 6 minutes. Remove the tray, gently mix the flakes, and spread them out again.
3. Return to the oven for about 6 minutes more, or until golden. Cool completely.

Assemble the cake

1. Slice the cooled sponge horizontally into three layers.
2. Fill and frost with whipped cream, then press the cooled almond flakes over the outside.
3. Refrigerate for at least 2 hours so the cake firms up.
4. Top with sliced peaches, kiwi, strawberries, and lychees before serving.