I love this cake! It appeared in our first cookbook and I still get feedback on it. In fact my Mum brings it out regularly for Sunday night dinners. It’s popularity boils down to a few key points – one because it is so simple and two, because it makes the most of all the beautiful stone fruit and berries available in the summer months but continues to shine as Autumn sets in with feijoas, apples… It even works beautifully with tinned or frozen fruit.
1¼ cups of self raising flour
¾ cup sugar
120g butter, melted
1 teaspoon vanilla paste
2 eggs, lightly beaten
fruit, approx 4 cups (peaches, apricots, nectarines, plums, berries …..)
Mix all the ingredients except the fruit in a bowl. Pour this batter into a greased 23cm spring form tin. Cram pack the top with the fruit. Sprinkle the top with cinnamon and sugar.
Bake in a 180°C 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.
