Ingredients
- 210g plain flour
- 200g sugar
- ½ t salt
- ½ t cinnamon
- 1½t baking powder
- 115g butter
- 120g sour cream or stewed fruit (I use stewed fruit as I always have it on hand)
- 2 eggs
- 2 tsp vanilla essence
- 6 - 10 pieces summer fruit
- 30ml boiling water
- sugar and cinnamon to sprinkle on top
Summer Fruits Cake
Method
- Line tin with paper - I use a 23 x 23cm square tin
- Heat oven to 170C
- Cut the fruit in to halves
- Put the first 6 ingredients in the food processor and blitz to a fine grain
- Add sour cream/stewed fruit, eggs, and vanilla
- Blend then pour in the boiling water while machine is running
- Pour into tin
- Then press halves of fruit in to the mixture, starting at the corners and working to the middle
- More fruit is better, try and squish it in
- Mix a bit of sugar and cinnamon then sprinkle over cake
- Cook for 40 to 55 minutes, depending on size of the tin
- When it comes out of the oven poke holes in the fruit to let the gathered juice sink in to the cake
- Remove from tin once juice is gone and at least 10 minutes has past
Comments
Thanks to Rosedale Orchards for providing the Moorpark apricots used in the demonstration.
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