Palermo Cake

Celebrity baker Paul Hollywood's on a roll with this simple recipe from Sicily, a spiced dough filled with sticky dried fruit and nuts
By Paul Hollywood
Palermo Cake
  • Rating:
  • Serves: 6-8
  • Cook Time: 40 minutes
  • Prep Time: 35 minutes
  • Effort: easy


  • 250 g plain flour, plus extra for dusting
  • 1/2 tsp baking powder
  • 2 tsp mixed spice
  • 130 g softened butter
  • 40 g caster sugar
  • 1 lemon, zest only finely grated
  • 1 orange, zest only, finely grated
  • 2 eggs, beaten

For the filling

  • 50 g dried apricots, chopped
  • 75 g mixed dried fruit
  • 50 g chopped mixed nuts
  • 1 tsp ground nutmeg
  • 3 tsp lemon curd

To decorate

  • 1 tsp ground cinnamon
  • 2 tsp icing sugar


1. Preheat the oven to 180C/gas 4. Line a baking tray with baking parchment and set aside.

2. In a large mixing bowl, combine the flour, baking powder, mixed spice and butter and rub together until the mixture resembles breadcrumbs. Stir in the sugar and the grated lemon and orange zests. Make a well in the centre, add the eggs and gradually incorporate them with the flour mixture to form a dough.

3. On a floured work surface, roll the dough out to a square about 30cm in diameter.

4. In a bowl, combine the apricots, mixed dried fruit, nuts and lemon curd and mix well. Spread this mixture over the dough, then roll it up like a swiss roll. Place the roll seam-side down on the tray you lined with baking paper.

5. Bake for 35-40 minutes. Remove from the oven and leave to cool on a wire rack. Combine the cinnamon and icing sugar and dust this mixture over the roll before slicing.

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