Florentine gateau

Frank Bordoni stirs up a sweet sensation with this fabulous fruit and nut packed Florentine gateau
By Frank Bordoni
Florentine gateau
  • Rating:
  • Serves: 6
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 350 g butter
  • 450 g brown sugar
  • 50 ml double cream
  • 275 g blanched flaked almonds
  • 100 g macadamia nuts
  • 50 g sultanas
  • 50 g dried cranberries
  • 50 g tinned pineapple chunks
  • 50 g preserved stem ginger
  • 50 g cherries, candied
  • 200 g dark chocolate


1. Melt the butter and sugar until the sugar has completely dissolved then remove from the heat and add the cream, nuts and fruit and stir well. 2. Set the oven to 180C/gas 4. Using a spoon, drop an even layer of the mixture over the bottom of a round 20cm non-stick flan tin and spread evenly. Cook for eight minutes or so, until golden. 3. When the mixture is cool and firm remove from the tray. Melt the chocolate in a bowl over a pan of gently simmering water, and then spoon carefully over the Florentine gateau. Leave to set.

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