You may have noticed I've been rustling up a lot of strawberry recipes of late (strawberry coconut squares, classic Eton Mess), and the reason for that is my mum has gone strawberry crazy. But hey, I'm not complaining.
The UK has had an amazing glut of summer fruits this year (I think it's compensation for that shoddy and drawn-out winter), and so the berries keep coming, bigger, juicier and sweeter than ever.
And I can't wait for all the plums, apples and blackberries we've got coming our way as autumn descends. Our plum trees are dripping with nearly ripe fruits right now, just taunting us.
This recipe is a twist on my nectarine, raspberry and almond cake, which always goes down a treat. You can substitute whatever fruits you like really, but I think stone fruits (peaches, nectarines, apricots, cherries etc) go particularly well with the subtle almond flavour, and I then like to balance that out with some sweet, tangy berries.
The ground almonds ensure the cake is nice and moist, and I like to leave my cake just ever so slightly squidgy in the middle. Mmmm.
This cake is very easy to make - you don't even need an electric whisk or anything! Well, you obviously need some things, but not much. I whipped it up in a flash, filled a tin and we took it round to my auntie's for a summery afternoon tea. Shame it was chucking it down outside but what can ya do? Cake is cake.
250g unsalted butter
300g golden caster sugar
1 tsp vanilla extract
3 large eggs
200g self-raising flour
50g ground almonds
1/4 tsp salt
4-5 apricots, stoned and cut into little slices
100g (ish) strawberries, sliced
handful flaked almonds
1 tbsp icing sugar, to finish
1. Butter and line a 20x30cm traybake tin and heat oven to 180C. Gently melt the butter in a saucepan then leave to cool for a few minutes.
|Adding the butter to the sugar and vanilla (then the eggs)|
|Ready for baking!|
|Warm from the oven mmmm|
|5. Obviously, lick the spoon with a somewhat crazy look in your eye when you're finished... Just me?|