Seasonal fruit cake

Serves four

• Flour 200 g
• Sugar 170 g
• 3 whole eggs
• Juice and grated zest of 1 lemon
• I tsp baking powder
• Fresh, peeled, in-season fruit 1 kg

Nutritional information
Per serving: 279 Kcal

Environmental Impact

Per serving: 
137 grams CO₂ equivalence - carbon footprint
254 litres - water footprint

This recipe’s environmental sustainability level is: Very high.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Peel and chop the fruit and put into a bowl.

Add the juice and grated zest of the lemon and place in the fridge.

In another bowl, whip the eggs with the sugar into a smooth, foamy, even mixture.

Mix the flour and baking powder together and add to the mixture a little at a time.

Mix in the fruit.

Pour into a greased 24 cm springform cake tin and sprinkle with sugar.

Bake for 180°C for half an hour, check with a toothpick: when the toothpick comes out dry, the cake is ready.

The Chef’s Advice

This cake is delicious the next day, and can be easily frozen. For a softer cake, add yoghurt together with the flour. For a lovely crunch, add 40 g of nuts (chopped walnuts, almonds or pistachios). 

Nutritional Advice

To obtain a higher fibre cake, replace half the white flour with wholemeal flour.

Environmental Advice

Choose seasonal ingredients, local or traditional varieties.

In-season fruit makes a great a snack and is also delicious in cakes or smoothies.