End-of-summer cake

Name: End-of-summer cake
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 110 g butter, at room temperature, plus extra for greasing; 125 g caster sugar; 2 British Blacktail Free Range Large Eggs, lightly beaten; 1 tsp vanilla extract; 185 g plain flour; ¾ tsp baking powder; 100 g soured cream, plus extra to serve; 100 g marzipan, broken into little chunks

You can use any late summer fruit for this Diana Henry recipe – peaches, figs, apricots, blackberries. They’re all good. Don’t use overripe or too much fruit, or the cake will be soggy.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Serves8
CourseCake
Prepare15 mins
Cook1 hr 15 mins
Total time1 hr 30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

For the batter

110g butter, at room temperature, plus extra for greasing
125g caster sugar
2 British Blacktail Free Range Large Eggs, lightly beaten
1 tsp vanilla extract
185g plain flour
¾ tsp baking powder
100g soured cream, plus extra to serve
100g marzipan, broken into little chunks

For the fruit

2 just-ripe nectarines, pitted and sliced
2 just-ripe plums, pitted and sliced
75g blackberries or blackcurrants
2 tbsp caster sugar
Icing sugar, for dusting

Method

Preheat the oven to 190ºC, gas mark 5. Butter a 20cm springform tin and line the base with baking parchment. Butter the paper as well. Put everything for the batter, except the marzipan, into a food processor, and blend until smooth.
Stir in the marzipan and scrape the batter into the cake tin. Arrange the fruit on top, in a higgledy piggledy way, then sprinkle with the 2 tbsp caster sugar.
Bake for 1 hour 15 minutes, then test whether it’s done by sticking a skewer into the middle of the cake. If it comes out with no batter clinging to it, the cake is ready. If not, cook for another 10-15 minutes and test again. The time it takes to cook will vary depending on the fruit you use and how much juice it contains, so keep an eye on it.
Leave in the tin for 10 minutes, then unclasp the ring around the cake and remove. Leave to cool completely, then transfer the cake (peeling off the paper) to a serving plate. Dust lightly with the icing sugar and serve as it is, or with extra soured cream.