Ready in 1 hour 15 minutes, serves 6.
- 1¼ cups self-raising flour
- ¾ cup sugar
- 120g butter, melted
- 1 tsp vanilla
- 2 large eggs
- 2 cups thinly sliced summer fruit (a mix of nectarines, apricots and plums)
- 1 tbsp cinnamon
- 3 tbsp sugar
1. Preheat the oven to 180°C. Line a 23cm loose-bottomed cake tin with baking paper for easy removal. Grease the sides of the tin.
2. Sift the flour and sugar together in a large bowl.
3. Add the melted butter, vanilla and eggs. Combine until just blended, no more.
4. Pour the mixture into tin.
5. Place the fruit on top of the cake, pressing down, and sprinkle with cinnamon and sugar. Bake for 60 minutes.
This cake is best eaten the day it’s made. Serve warm with a mixture of whipped cream and unsweetened plain yoghurt. We added a few blueberries to the mix for contrasting colour.
Cook’s tip: You can cream the softened butter and sugar if desired, then add eggs,vanilla and dry ingredients. It takes a little longer, but produces a better result.