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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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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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,604kJ/ 383kcals
Fat
16g
Saturated Fat
8.9g
Carbohydrates
51g
Sugars
32g
Fibre
2.7g
Protein
5.9g
Salt
0.4g
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