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This cake is definitely a family favourite and one I make over and over again.  I like it because it is quick and easy to make; very adaptable – you can use any flour and fruit, it’s also nutritious and not too sweet.  I use any fresh and frozen fruit that I have and adapt it to be gluten free if I need to.

Today I made it with fresh banana, kiwi fruit and frozen raspberries, because that is what I had, with almond meal and a mixture of gluten free flours – brown rice, buckwheat and polenta, and it turned out just fine.  See for yourself1

  • 200g butter
  • 1 ½ cups soft brown sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 cup almond meal
  • 1 cup wholemeal plain flour (or any gluten free substitute)
  • 2 level tsp baking powder
  • ¼ tsp bicarbonate soda
  • 2 cups sliced seasonal fruit (today’s cake equated to one banana, 1 kiwifruit and 1 cup raspberries. In the past I have used pear, apple, pineapple, blueberries, tamarillo, peaches, nectarines, plums and cherries).
  • ¼ cup milk
  • ¾ cup mixture of brown sugar, chopped nuts or shredded coconut to sprinkle over the top of the fruit.

  1. Preheat oven to 160°C and grease a 25cm round springform cake tin, lining the bottom with non-stick baking paper.
  2. In a food processor, beat together butter, sugar and vanilla until pale and creamy.
  3. Add the eggs, one at a time, until light and creamy.
  4. Add the almond meal, flour, baking powder and bicarb. and combine on low speed, adding the milk at the end.
  5. Spoon mixture into prepared tin, smoothing over the top – I do this by gently banging it on the bench-top!
  6. Scatter the cut up fruit over the top and then your chopped nut/brown sugar/or coconut mixture.
  7. Place in mid-oven and bake for approximately one hour until cake is firm to touch or skewer comes out cleanly.

This makes a large cake – plenty for everyone.








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