Nikki is a volunteer at FoodCycle Bristol.
I had a similar fruit studded cake whilst on holiday in Italy with my parents many years ago and making this always reminds me of that special time. The recipe is easily adaptable, and you can use any overripe fruit you might have. I like using plums or berries (although they don’t last long in this house!). The cake has such a wonderful crumb, and I really love having a slice of this with a cup of milky tea.
- 24cm cake tin, lined with parchment paper
- 3 eggs, at room temperature
- 150g caster sugar
- 150g plain flour
- 1 tsp baking powder
- 30g potato starch
- 1 pinch salt
- 90g butter, at room temperature
- 1 tsp vanilla extract
- 3 plums, sliced
- Handful of mixed berries
- Optional – Icing sugar
Preheat oven to 180°
In a large bowl, combine eggs and sugar. Cream till light and fluffy, almost double in size.
Sift flour, baking powder, potato starch, and salt into the egg mixture. Stir till just combined. Be careful not to overmix.
Add butter and vanilla extract into the mixture and mix till smooth.
Pour cake mixture into prepared pan and smooth the top. Decorate with desired fruit, pressing them into the batter just a little.
Bake for about 25 to 30 minutes, till lightly golden brown.
Let cake cool in the tin completely. To serve, dust with icing sugar
- If you have self-rising flour, use it and omit baking powder.
- Potato starch can be substituted with corn starch.
- Other fruits that work well are apples (I also like to add a splash of rum in the batter) and conference pears.
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