One 18 x 25 cm (7 x 10 inch) oval fruit cake
selection of seasonal fruits such as white and dark cherries, red or white currants, blackcurrants, apricots or tiny plums or pears 1 egg white caster sugar
1 egg white
1-3 teaspoons lemon juice 125 g (4 oz) pure icing sugar, sifted
1 - Wash the fruit and make sure it is completely dry before starting (if possible, wash beforehand and leave for several hours). Line a tray with paper towel. Place the egg white in a shallow bowl and whisk until just foamy. Put some caster sugar on a large plate. Work with one piece of fruit at a time, except for the berries which can be sugared in small bunches. Brush the egg white lightly over the fruit, making sure the entire piece of fruit is covered but not too heavily.
2 - Sprinkle the sugar over the fruit and shake off any excess, then leave on the tray to dry. The drying time will depend on the humidity. Always frost more fruit than you need, so you have a good selection to choose from when arranging.
3 - To make the icing, whisk the egg white until just foamy. Beat in 1 teaspoon of the lemon juice. Add the icing sugar gradually, beating well after each addition. The icing should be thick and white—add a little more lemon juice if necessary, but don't make it too runny. 4 Place the cake on a serving plate or stand. Working quickly, pour the icing over the top. Using a palette knife, carefully smooth the icing to the edge of the cake, allowing it to run slowly down the side. Leave the cake for 10 minutes to let the icing set a little. Arrange the frosted fruits on top of the cake.
Paint the fruit with a little egg white, then sprinkle with the caster sugar.
To make the icing, whisk the egg white, then add lemon juice and icing sugar.
Smooth the icing over the cake, allowing it to run slowly down the side