10 February 2014
Yes you’re right – there are no babies in my household anymore but I still buy pots of baby fruit purée every week. Believe it or not they are just so useful and convenient, regardless of whether you have babies crawling around the house. Here are six of my favourite things to do with baby fruit purée, so yummy that you’ll never grow out of them.
Step 1
Whisk the egg yolks and sugar with an electric beater until pale and foamy.
Step 2
Stir in the fruit purée, ground almonds, orange zest and rice
Step 3
In a separate bowl whisk the egg whites until they are stiff
Step 4
Gently fold the egg whites into the other mixture using a large metal spoon. Try not to over-stir or you will lose the lightness of the egg whites.
Step 5
Place in an oiled 23cm baking tin – use sunflower oil – and bake at 170ºC until a skewer comes out of the centre of the cake clean. This will take around 1 hour. The top of the cake will feel springy when it’s ready.