I saw this delicious recipe over at Fat Mum Slim and had to try it out.
This is my take on the original recipe, but as per the recipe on Fat Mum Slim you could substitute the fruit combination for anything.
You could use apple and blueberries, figs and apples, pear and sultanas or even apples on their own with a sprinkling of cinnamon and brown sugar. YUM!
You can even use tinned peaches and frozen raspberries if they’re not in season.
This cake has never failed me and always turns out delicious.
I love that this recipe is so simple and straight forward, using ingredients that most people would already have in the pantry and fridge. You can even use tinned fruit. It’s the ideal recipe for either morning or afternoon tea as it’s so quick and easy to make. You can whip it together, then pop it in the oven for an hour while you get ready for your guests – all while your house fills with the smell of freshly baked cake and fruity deliciousness!
125g butter, softened
1 cup caster sugar
I teaspoon vanilla extract
1 1/2 cups self-raising flour
2 nectarines, halved, cut into thin wedges
150g raspberries – fresh or frozen (I always keep frozen raspberries in the freezer because I luff them)
1) Preheat oven to 160 degrees Celsius. Grease and line a 20cm cake tin with baking paper.
2) In a medium bowl combine butter, sugar and vanilla. Beat with an electric mixer until light and creamy.
3) Add the eggs and beat after each addition.
4) Fold in flour until combined. Pour the mix into the prepared tin and top with your fruit.
5) Place in the oven and cook for an hour.
Note: As per Fat Mum Slim’s post, this cake does sink slightly in the middle
This recipe is going to be a favourite in our house!
What’s your favourite morning or afternoon tea recipe?
What’s your favourite fruit combination?1