SUMMER FRUIT GATEAU

100 g caster sugar

3 eggs separated

150 g ground almonds

1 tbsp dried white breadcrumbs

250 ml cream

50 g toasted flaked almonds

100 g fresh cherries

1 kiwi fruit, peeled and sliced

100 g strawberries, halved

1 peach, skinned and sliced

2 tbsp apricot jam

1 tbsp fresh orange juice

Preheat the oven to 180C/Gas4; grease and line a 22cm spring-form cake tin

Whisk 75g caster sugar with egg yolks until thick and pale; fold in ground almonds and breadcrumbs; whisk egg whites until stiff; whisk in remaining sugar; fold into nut mixture

Transfer mixture to tin and bake for 25-30 minutes or until firm; stand for 10 minutes then remove from tin and leave to cool completely on a wire rack

For the topping, whisk cream until thick; spread over the cake and press the flaked almonds onto side; arrange the fruit on top

Mix the apricot jam and orange juice in a small bowl; microwave for 30 seconds, stir and strain; brush over the fruit and place in the fridge to set

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