Ingredients
1 1/4 cups of self raising flour
¾ cup sugar
120 g butter, melted
1 teaspoon vanilla paste
2 eggs, lightly beaten
Fruit, approx. 4 cups (peaches, apricots, nectarines, plums, berries…..)
Summer Fruit Cake
by Nourish Magazine
Directions
Mix all the ingredients except the fruit in a bowl. Pour this batter into a greased cm spring form tin. Cram pack the top with the fruit. Sprinkle the top with cinnamon and sugar. Bake in a 180C oven for 45-50 minutes. Check it is cooked by inserting a skewer, if it comes out clean the cake is cooked. Serve with a dollop of cream or yoghurt.
Note – Although beautiful with fresh summer fruit the cake also works just as well with other fruit like apples, pears or feijoas as well as tinned fruit.
I love not having to remember to go to the shop and always having a plentiful supply of amazing quality, seasonal, organic, local produce on hand! Plus the variety and recipe card definitely makes me more adventurous with my cooking.
— Sarah
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