After a very dry winter, and early summer the only upside I can see is that the fruit is early and delicious. What can one do other than go crazy eating apricots and peaches, with juices dripping down your hands? Yes, definitely preserve them, but how about a quick, simple cake that makes the body and soul sing.
This recipe is a riff on one of my favourites from my first book Wholefood, and is a simple butter cake enriched with nuts. I did make this with almonds, but now the organic macadamia’s are finally available (and can I tell you they are very, very good), I would probably use those. In the more relaxed weeks leading into Christmas, this has even been known to constitute breakfast. Truly. Because it’s got a large amount of fruit in it, left overs will need to be stored in the fridge in our hot weather. For those of you lucky enough to be in winter, this idea still works – I would suggest apple and frozen berries (but don’t thaw the berries first, just add them frozen). I’ve always dreamed of a white christmas, but I think I’m a product of my southern hemisphere life – when we lived in New Orleans, come July, school holidays, heat and gardenia’s in bloom, all I could think (and feel) was Christmas! It’s a perfect cake for the warmer weather, not at all heavy or rich, but light, fruity and delicious.
As you head into your Christmas season, give this tried and true a try!!
This is fabulous with plums, but really you can use whatever fruit you have on hand. – This cake is best made using electric beaters—the butter and sugar must be well creamed and eggs must be added 1 at a time. Because this cake has a large amount of butter, it is not as essential that the batter be slightly wetter than normal. If not using plums, go from the picture above as to how much raw fruit to add – really, go crazy, as you will be amazed how it reduces in size when cooked.
1 x 24 cm springform cake tin – but I used a 30 x 21cm baking dish
1 cup unbleached plain flour – I like to use spelt
2 teaspoons baking powder
1 cup almond meal
1 1/4 cups wholemeal flour – I use spelt
250 g unsalted butter, at room temperature
1 cup rapadura
3 eggs
1 tablespoon vanilla essence
1/4 cup (60ml) milk
15 plums (blood, maraposa, or ruby blood)
1/2 cup slivered almonds
1/2 teaspoon approx ground cinnamon
Preheat the oven to 180°C (350°F/Gas 4).
Lightly grease a 24 cm springform cake tin and line the base and sides with baking paper.
Sieve the unbleached plain flour together with the baking powder. Add the almond meal and wholemeal flour, whisk through and set aside.
Using electric beaters, cream the butter and sugar for 5 minutes, until light and fluffy. Add the eggs, one at a time, beating after each addition until creamy. Add vanilla, then gently mix in flours and almond meal. Add milk if needed. Spoon the mixture into the cake tin.
Cut plums in halves (or quarters if large), discarding the seeds and press into cake batter, cut side down. If using peaches, peel first and slice into fairly good size. The plums will reduce as they cook, so try and fit in as many as you can. Sprinkle with slivered almonds and cinnamon. Bake for 1-1 1/2 hours, until the centre is cooked and a skewer comes out clean.
Leave the cake to cool for 15 minutes in the tin, then remove and cool on a wire rack – or cut and eat warm.
