End-of-summer cake
Waitrose and Partners

End-of-summer cake

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.

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

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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


  1. 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.

  2. 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.

  3. 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.

  4. 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.


Typical values per serving when made using specific products in recipe


1,604kJ/ 383kcals



Saturated Fat












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