Recipe of the week
Each week we’ll bring you a tasty recipe passed down by Emanuel families, from the Emanuel School Community Cookbook, The Family Meal.
From the kitchen of Lana Gottlieb
Fruit Salad Cake
1 packet Tennis biscuits
1 packet Marie biscuits
800g tin fruit cocktail
460g tin crushed pineapple
500ml sour cream
1 cup sugar
1 tbsp vanilla
Preheat oven to 1800C.
Take 1 packet each of Tennis and Marie biscuits.
Crush in food processor or with a rolling pin.
Put 1/2 cup crumbs aside for sprinkling on top of cake.
Melt 125g butter.
Add to crumbs with 1/4 cup sugar.
Combine and line a spring form time with the crumbs.
Mix the fruit cocktail and crushed pineapple well together.
Drain very well.
Add to this 500ml sour cream, 3/4 cup sugar and 1 tbsp vanilla.
Pour into tin and bake for 1/2 hour.
Sprinkle crumbs over top.
Allow to cool and leave in fridge overnight.