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Tennis Cake

A light fruit cake decorated with marzipan and fondant to resemble a tennis court, featuring hand-piped rackets and net.

BakingFruitShowstopperFruit CakeSport
Estimated Nutrition
Calories
876.3
kcal / serving
10515.6 kcal total
Carbs
154.7g
per serving
1855.9 g total
Fat
27.4g
per serving
328.2 g total
Protein
9.9g
per serving
118.4 g total
Cook Time
120
minutes
Serves
12
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
250
g
Caster Sugar
250
g
Self-Raising Flour
150
g
Caster Sugar
For the almond paste
150
g
Icing Sugar
For the almond paste, sifted
1
tsp
Almond Essence
675
g
Icing Sugar
For royal icing, sifted
4
tbsp
Liquid Glucose
1.5
tsp
Glycerine
500
g
Icing Sugar
For fondant
Dairy
250
g
Butter
Unsalted, softened
5
piece
Eggs
Large, free-range, lightly beaten
1
piece
Egg
For the almond paste, preferably pasteurised
Fruits
350
g
Glacé Cherries
Red or natural, cut into quarters
225
g
Pineapple
Tinned in natural juice, drained and roughly chopped
350
g
Apricots
Ready-to-eat dried, chopped
350
g
Sultanas
2
piece
Lemon
Finely grated zest only
NutsSeeds
100
g
Almonds
Blanched, roughly chopped
75
g
Ground Almonds
For the cake batter
250
g
Ground Almonds
For the almond paste
Other
3
piece
Egg Whites
For royal icing, preferably pasteurised
1
piece
Gel Food Colouring
Dusky pink, autumn leaf, and mint green
4
piece
Gelatine Leaves

Method

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