Baking with Fruit Puree UK Recipe

Our Baking with Fruit Puree UK Recipe will take your taste buds on a wonderful trip. We’ve put together a delicious mix of tastes that will take your baking to a whole new level. Whether you’ve baked before or this is your first time, this recipe will please you with how easy it is to follow and how well it tastes.

History Fruit Puree UK Recipe

The tradition of incorporating fruit puree into baking dates back centuries, with early bakers discovering the magic of using natural sweetness to enhance their creations. From ancient civilizations to modern kitchens, this technique has stood the test of time, offering a healthier alternative to refined sugars while imparting a burst of fruity goodness to cakes, muffins, and more.


For the Fruit Puree:

2 cups fresh fruit (choose your favorite variety such as strawberries, raspberries, or apples),1 tablespoon lemon juice,2 tablespoons honey (optional, for added sweetness)

For the Cake Batter:

2 cups all-purpose flour,1 cup sugar,1 teaspoon baking powder,1/2 teaspoon baking soda,1/2 teaspoon salt,1/2 cup unsalted butter, softened,2 large eggs,1 teaspoon vanilla extract,1 cup fruit puree


Making the Fruit Puree

  1. Wash and prepare your chosen fruit, removing any stems or seeds.
  2. Place the fruit in a blender or food processor.
  3. Add lemon juice and honey (if using) to the fruit.
  4. Blend until smooth and well combined.
  5. Transfer the fruit puree to a bowl and set aside.

Preparing the Cake Batter

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
  2. In a large mixing bowl, combine all-purpose flour, sugar, baking powder, baking soda, and salt.
  3. Add softened unsalted butter to the dry ingredients and mix until crumbly.
  4. In a separate bowl, beat eggs and vanilla extract until frothy.
  5. Gradually add the egg mixture to the dry ingredients, mixing well after each addition.
  6. Fold in fruit puree until evenly incorporated into the batter.

Baking the Cake

  1. Pour the batter into the prepared cake pan, spreading it evenly.
  2. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  3. Remove the cake from the oven and let it cool in the pan for 10 minutes.
  4. Carefully transfer the cake to a wire rack to cool completely before slicing and serving.

Serving Suggestions

  • Dust the cake with powdered sugar for an elegant finishing touch.
  • Serve slices of cake with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Pair the cake with a cup of freshly brewed tea or coffee for a delightful afternoon treat.


Our Baking with Fruit Puree UK Recipe will help you reach your full baking potential. The fresh fruit flavors and soft, moist crumb make this cake tempting, and it will quickly become a favorite. Take your baking to the next level and enjoy a delicious treat today!


What fruits can I use to make the fruit puree?

You can use a variety of fruits such as strawberries, raspberries, apples, or even a combination of your favorites to make the fruit puree.

Can I skip the honey in the fruit puree?

Yes, you can skip the honey if you prefer a less sweet puree or if your fruits are naturally sweet enough on their own.

Do I need to refrigerate the fruit puree?

Yes, it’s best to refrigerate the fruit puree if you’re not using it immediately. Store it in an airtight container and consume within a few days.

Can I use frozen fruit to make the puree?

Yes, you can use frozen fruit to make the puree. Just thaw the fruit before blending it to ensure a smooth consistency.

Can I use the fruit puree in other baking recipes?

The fruit puree can be used in various baking recipes such as cakes, muffins, cupcakes, and even cookies to add natural sweetness and moisture.

How can I customize the cake batter to suit my preferences?

Feel free to experiment with the cake batter by adding spices like cinnamon or nutmeg, or incorporating nuts or chocolate chips for extra texture and flavor. Adjust the sweetness level to your liking by increasing or decreasing the amount of sugar used.

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