There is something a little smug about using leftovers and turning it into a crowd-pleasing treat. How about using leftover stone fruit and making a refreshing, light and textured dessert-type cake? Say hello to this delicious, sweet, tangy and crunchy fruit slice. The fruit pieces need to first undergo a quick turn on the stove and then they are ready to pair with a light and easy sponge cake.
With regards to the fruit, use plums, nectarines or even peaches. Or a combination of all 3. Tinned fruit can also be used. The fruit pieces are chunky but they can be chopped into smaller pieces before cooking depending on personal preference. Make sure to tap out the fruit juices when placing over cake batter. This is to prevent any sogginess.
These slices are great served as a tea treat or cold with some whipped cream for a dessert.
Preparing the Fruit Topping
- 7 ripe plums or nectarines
- Juice of half a lemon
- 3 TB sugar
- Halve the fruit and remove the stone centers.
- Place halves on a large heavy based saucepan and squeeze the lemon juice over.
- Sprinkle over the sugar and soften over a low-medium heat for about 15 minutes till the fruit has softened.
Ingredients for Cake
- 160 g butter
- 160 g caster sugar
- 2 eggs
- 60 g cake flour
- 40 g cornflour
- 2 TB rice flour
- 1 tsp vanilla extract
- 100 g flaked almonds
- 1 TB warmed honey or maple syrup
Method to make Cake
- Preheat oven to 180 degrees celsius.
- Grease and line a 20cm square pan so that the baking paper hangs over all 4 sides.
- Beat butter and sugar with an electric beater till pale and creamy.
- Add eggs one a time, beating well after each addition.
- Add vanilla.
- In another bowl, measure out flours and lightly whisk to combine.
- Add to butter mixture and lightly beat to combine.
- Add cake batter to pan and spread evenly.
- Arrange the cooked fruit over the cake batter making sure to pat each piece of fruit to mop up any flowing juices. This is so that the point at which the cake meets the fruit does not become overly wet and soggy.
- Press fruit pieces slightly into batter.
- Scatter over the almonds.
- Drizzle warmed honey or maple syrup over the almonds.
- Bake for 60-65 minutes until cake is firm and golden.
- Should the almonds start browning too quickly, cover the cake with some foil.
- Allow cake to cool in baking pan for about 10-15 minutes before gently holding overhang and lifting cake onto a wire rack to completely cool.
