Fresh Summer Fruit Cake
* Best eaten the day it’s made.
Ready in 11/4 hours. Serves 6.
1 ¼ cups self-raising flour
3/4 cup sugar
120g butter, melted
1 tsp vanilla
2 large eggs
2 cups thinly sliced summer fruit (a mix of nectarines, apricots, plums)
3 tbsp sugar
1 tbsp cinnamon
1.Preheat the oven to 180deg regular (not fan bake). Line a 23cm loose-bottomed cake tin with baking paper for easy removal. Grease the sides of the tin.
2. Sift the flour and sugar together in a large bowl.
3. Add the melted butter, vanilla and eggs. Combine till just blended no more.
4. Pour the mixture into tin.
5. Place the fruit on top of the cake and pressing down and sprinkle with cinnamon and sugar and bake for 60 minutes.
* Serve warm with a mixture of whipped cream and unsweetened plain yoghurt. We added a few blueberries to the mix for contrasting colour.
Cook’s tip: You can cream the softened butter and sugar if desired and add eggs/vanilla and then dry ingredients – it takes a little longer, but does produce a slightly better result.
