Summer Fruit Cake, soft & sweet
The batter for this cake is made with ground almonds and yoghurt. It gives it a nice moist and soft texture. I used a wide selection of fruit in this. It works as well, if not better, if you use it with just one fruit. Cherries work great with this batter.
It works very well with summer fruit that’s in season in season. So a mixture of berries is good too. Could you use frozen berries? Yes, but you would need to thaw them out first or the cake would probably be too moist. And you would need to add sugar to the fruit as frozen fruit is usually much more sour than fresh.
Summer Fruit Cake
Yield: Makes a 9″ cake
Suitable for: Gluten-free diet
Ingredients:
- 150g natural yoghurt
- 2 eggs
- 2 tbsp butter, melted
- 100g caster sugar
- 150g ground almonds
- 1 tsp vanilla bean paste
- 1 nectarine, stoned & sliced
- ~10 cherries
- ~10 raspberries
- ~10 strawberries
- ~20 blueberries
- icing sugar for decoration, optional
Instructions:
- Turn the oven on to 160° C. Grease and line a 9″ cake tin. In a bowl, beat together the yoghurt, eggs, melted butter, sugar and vanilla bean paste. Once well combined mix in the ground almonds. Arrange the fruit on the bottom of the cake tin. Spoon the batter over the fruit and carefully spread it over the fruit so everything is covered. Bake in the oven for 60 minutes. When it's done, take out and leave to cool in the tin. Turn out on a plate when cool, peel off the paper and sieve over some icing sugar for decoration.
Enjoy!
