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Tennis cake
Fruit and vegetables
1 x 225g tin
pineapple
in natural juice, drained and roughly chopped
2
lemons
, finely grated zest only
Tins, packets and jars
gel
food colouring
in dusky pink and autumn leaf
gel
food colouring
in mint green
Cooking ingredients
350g/12oz red or natural
glacé cherries
, cut into quarters
350g/12oz ready-to-eat
dried apricots
, chopped
100g/3½oz blanched
almonds
, roughly chopped
350g/12oz
sultanas
250g/9oz
caster sugar
250g/9oz
self-raising flour
75g/2½oz
ground almonds
250g/9oz
ground almonds
150g/5½oz
caster sugar
150g/5½oz
icing sugar
, sifted, plus extra for rolling
1 tsp
almond essence
675g/1lb 8oz
icing sugar
, sifted
4 leaves
gelatine
4 tbsp liquid
glucose
500g/1lb 2oz
icing sugar
Dairy, eggs and chilled
250g/9oz unsalted
butter
, softened
5 large free-range
eggs
, lightly beaten
1 free-range
egg
(preferably pasteurised)
3
egg whites
(preferably pasteurised)
Other
1½ tsp glycerine
Back to recipe
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