Fruit Salad Dessert Cake

Fruit Salad Dessert Cake

An enticingly simple cake.


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Serves: 6 person(s) Change

Preparation Time: 10 mins
Cooking Time: 40 mins

Yield: 6 x slices

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe


  • 1 3/4 oz butter
  • 1/4 cup superfine sugar
  • 1 large egg
  • 2 Tbsp ground almonds
  • 1 tsp ground cinnamon
  • 2 Tbsp all-purpose flour
  • 1 Tbsp Amaretto liqueur (or a few drops almond essence)
  • 1 can (15-1/2 oz) chunky fruit salad in natural juice, well drained
  • 1 Tbsp powdered sugar (for dusting)


Preheat oven to 350°F. Lightly oil 8-inch shallow cake pan or flan ring.

Whip butter and superfine sugar together until pale and fluffy. Beat in the egg, almonds, cinnamon, flour, and liqueur until smooth. Turn the mixture into prepared pan.

Smooth the surface and attractively arrange fruit salad pieces over the top. Bake in preheated oven for 35 to 40 minutes or until light golden brown. Let stand for 1 to 2 minutes; serve from dish.


Serve with light whipping cream, if desired.

Serving suggestion is not included in the nutritional analysis.

Thanks to Golden Circle Limited

Nutritional Info (per serving)

CALORIES 174 cals
Kilojoules 728 kJ
Fat 8.5 g
Saturated Fat 4.6 g
Cholesterol 49 mg
Sodium 62 mg
Carbohydrates 23.0 g
Fiber 1.0 g
Total Sugars 10.0 g
Protein 2.0 g
Calcium 24.0 mg
Note: A dash indicates no data is available.