Summer Fruit Cake
This was a bit of an experiment. I liked the Apricot Almond Cake so much I wanted to see what it would be like using yoghurt rather than just butter in the batter. I do like this batter and I did the like the cake. But the cherries were what tasted really good with this batter. Every bite with a cherry was gorgeous. Whereas the rest of the fruit didn’t really sing out. So in future I think I might just use this cake mix for a cherry cake. So if you know someone who isn’t crazy about citrus – that’s a thing – this would be a good alternative to the lemon cherry cake.
Summer Fruit Cake
Ingredients
- 150g natural yoghurt
- 2 eggs
- 2 tablespoons of melted butter
- 100g caster sugar
- 150g ground almonds
- 1 tsp vanilla bean paste
- 1 nectarine, slices with stone discarded
- 10 - 15 cherries, halved with pit discarded
- 5 - 10 strawberries, topped and sliced
- 5 - 10 raspberries
- blueberries
- icing sugar for decoration
Instructions
- Turn the oven on to 160 C. Grease a 9" cake tin and line the bottom with baking paper.
- In a bowl beat together the yoghurt, eggs, melted butter, sugar and vanilla bean paste. When this is well combine mix in the ground almonds.
- Add the fruit to the bottom of the cake tin. Add the batter on top. There isn't much batter so you will have to spread it around careful to ensure all the fruit is covered. Bake in the oven for 60 minutes.
- When it's done, take out and leave to cool. Turn out on a plate when cool and sieve over some icing sugar for decoration.
