Fresh Fruit Found Cake Recipe
Ingredients
| 250 g/8 oz butter, softened | ||
| 250 g/8 oz caster sugar | ||
| Eggs | 250 Gram, beaten | |
| 125 g/4 oz potato flour | ||
| 125 g/4 oz self-raising flour | ||
| 1 tsp orange-flower water | ||
| Orange juice | 1 Tablespoon | |
| Finely grated rind of 1 orange | ||
| 500 g/1 lb fresh fruit | ||
Directions
Make the cake as for the basic Pound Cake, sifting the flours together and adding the orange-flower water, juice and rind at the end.
Spoon the mixture into the prepared tin, then arrange fresh fruit on top: slices of apple or pear (not too thin), halved plums or apricots, medium slices of kiwifruit, pineapple slices, etc.
Bake for 60-70 minutes, by which time the fruit will have sunk to the bottom of the cake.
Allow the cake to cool slightly before turning out on to a rack.
The cake is served upside down, fruit-side up, and dusted with sifted icing sugar.
If served warm, these cakes make remarkably good puddings served with a fruit sauce, thin, rich custard or thickly whipped cream.
Spoon the mixture into the prepared tin, then arrange fresh fruit on top: slices of apple or pear (not too thin), halved plums or apricots, medium slices of kiwifruit, pineapple slices, etc.
Bake for 60-70 minutes, by which time the fruit will have sunk to the bottom of the cake.
Allow the cake to cool slightly before turning out on to a rack.
The cake is served upside down, fruit-side up, and dusted with sifted icing sugar.
If served warm, these cakes make remarkably good puddings served with a fruit sauce, thin, rich custard or thickly whipped cream.
Chef
