Fruit cake can be made with your favourite canned fruit (Image: Getty)
The alumnus has elevated her baking to new heights since appearing in the quarter-finals back in 2018.
At present, the 33-year-old and mother-of-two has just released her new cookbook, Chez Manon.
While recent include the “best burnt basque with pistachio butter” and a French “Galette des Rois”, her fruit cake has garnered more than 18,000 likes on .
Sharing her fruit cake , the brilliant said any “fruit can” would work—she’s used tinned pears, cherries, peaches, and pineapple.
Any tin of fruit you want to use up in your kitchen cupboard can be transformed into a delicious
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Fruit cake recipe
Serves: six people
Ingredients
For the batter
One cup plain flour
One tsp baking powder
Half cup golden sugar or normal sugar
Three tbsp Kefir (or Greek yogurt)
Two tbsp virgin oil
Three large eggs
Pinch salt
One or two canned fruit
For the frangipane
50g melted salted butter
50g golden sugar
50g grounded almonds
One egg
[EXPERT] [RECIPE]
Method
Make the batter
Add all the batter ingredients into a bowl and mix for 30 seconds until you get a smooth batter.
Make the frangipane
Now mix all the frangipane ingredients together in another bowl.
Butter and flour the rectangle baking tin (15x20cm), pour in the batter, add the drained canned fruits and top with the frangipane.
Then bake the fruit cake at 180C fan (160C non-fan) for 30 minutes. The baker adds: “Et voila!”