Prep 10 mins
Cook 1 hr
This is a delicious cake that was presented on TV one breakfast show as a way of using up all those summer fruits that grow on the trees at the bottom of the garden. You can also used tinned fruit in the winter if you dont have any fresh fruit at hand. The top is just 2 cups of mixed summer fruits -eg apricots, peaches, blueberries, strawberries, raspberries, nectarines, bananas, etc -anything that you have at hand will do. Serve with whipped cream, yoghurt or icecream for an impressive dinner party delight. (this is similar to the other summer fruit cake recipe except this version has butter,less costly ingredients and an easier topping).
- 1 1⁄4 cups self-raising flour
- 3⁄4 cup sugar
- 120 g butter, melted
- 1 teaspoon vanilla
- 2 eggs
- 410 g peaches, drained (or 2 cups sliced apricots or peaches or plums or 2 cups seasonal fruit or frozen berries, slices of )
- 2 tablespoons sugar
- 1 tablespoon cinnamon
- Blend the flour and sugar together. Add the melted butter, vanilla and eggs. Pour the mixture into a greased, loose-bottomed 24cm cake tin.
- Place the fruit on top of the cake, piling it up and pressing down a little. Sprinkle with cinnamon and sugar and bake 180C classic bake for 1 hour.
- *You can substitute the seasonal fruit for another can of drained fruit, such as pears, if desired. Serve warm with a mixture of whipped cream and unsweetened plain yoghurt.
- ** 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 - just depends on time and inclination!