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Annabelle White - Source: Breakfast -
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Annabelle White shares a recipe for summer fruit cake.
This is one of my favourite ways to use fresh summer fruit, or in the winter you can simply drain peaches and place on top of the base and combine with other fruit (you can use frozen or canned fruit), dust with cinnamon and sugar, and bake. This is best eaten fresh; it is almost like a tart.
1-1/4 cups self-raising flour
3/4 cup sugar
120g butter, melted
1 teaspoon vanilla
2 eggs
410g can peaches, drained (or 2 cups sliced apricots or peaches or
plums)
Plus 2 cups seasonal fruit (or frozen berries, slices of apple or
banana)
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!
