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