Fruit Gateau Recipe

1 cooking (tart) apple, peeled, cored and chopped
25 g/1 oz dried figs, chopped

25g/1 oz raisins
75 g/3 oz butter or margarine, softened
2 eggs
175 g/6 oz wholemeal (wholewheat) flour
5 ml/1 tsp baking powder

30 ml/2 tbsp skimmed milk

15 ml/1 tbsp gelatine

30 ml/2 tbsp water
400g/14 oz/1 large can chopped pineapple, drained
300 ml fromage frais
150 ml whipping cream

Method:

Mix together the apple, figs, raisins and butter or margarine. Beat in the eggs. Fold in the flour and baking powder and enough of the milk to mix to a soft mixture. Spoon into a greased 20 cm/8 in cake tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 30 minutes until firm to the touch. Remove from the tin and cool on a wire rack.

To make the filling, sprinkle the gelatine on the water in a small bowl and leave until spongy. Stand the bowl in a pan of hot water and leave until dissolved. Leave to cool slightly. Stir into the pineapple, fromage frais and cream and chill until set. Cut the cake in half horizontally and sandwich together with the cream.