Title: Summer Fruit Flan
Categories: Fruit Dessert
Yield: 8 Servings

3		Eggs
75	g	Caster sugar
50	g	Plain flour
40	g	Melted butter
25	g	Ground almonds
3	tb	Almond liqueur (optional)
12		Halved strawberries
75	g	Blueberries
100	g	Seedless green grapes,halved
200	g	Mandarin oranges
3	tb	Apricot jam

A celebration of summer, this mouthwatering display of fruits conceals a light sponge moistened with almond liqueur. For a non-alcoholic version, use some of the juice from the mandarin oranges.

timing: 45 minutes preparation : 40 minutes cooking

temperature: 180c/350f/gm4 tip: if an electric mixer is used to blend eggs and sugar the mixture does not need to be heated

1. preheat oven, grease a 23cm (9in) round cake tin and line the base 2. put eggs and sugar in a bowl over a pan of hot water and whisk until creamy. Remove from heat and beat until cool 3. using a metal spoon gently fold the flour into the egg mixture. fold in the melted butter and ground almonds. pour into the prepared tin and bake for 30-35 minutes until risen and beginning to shrink from the sides of the tin. 4. turn out and leave to cool, sprinkle with almond liqueur if using 5. arrange fruit on top of the sponge placing the blueberries and strawberries in the centre and the grapes and mandarin around the edge 6. put the jam and 2tb cold water in a saucepan. heat gently, stirring, until it boils. simmer for 1 minutes. sieve and brush over fruit allow jam to cool and set before serving

213 calories before serving low fat and low fibre

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