Summer is stone fruit and berry season and it is the perfect time to enjoy this simple but delicious cake treat, which is a variation on the traditional pound cake served for morning or afternoon tea or as a snack.
On this occasion I’ve used fresh Santa Rosa Plums from the orchard and some of our new season Blackberry and Gin Jam but it can literally be made with any fruit and any good quality jam … the possibilities are endless.
Makes 8 – 12 serves
170 grams softened butter
150 grams sugar
3 large eggs
1 teaspoon almond or vanilla extract
the juice of ½ an orange
1 cup self-raising flour
100 grams almond meal
4 – 5 plums (stone removed and diced)
½ cup blackberry jam
Ingredients – topping
1 tablespoon butter
2 tablespoons blackberry jam
1 tablespoon of water
2 tablespoons flaked almonds (toasted)
1. Prepare a 25 cm loaf tin or 20 cm round cake tin (springform) by greasing it well with butter and then dusting of flour. As an extra precaution also line the base of the tin with some baking paper, so as to assist with removing the cake – the fresh fruit in the cake will release liquid making it difficult to lift from the tin.
2. Next prepare the fruit by de-stoning and cutting into 1 cm cubes.
3. Place butter and sugar into a bowl and using an electric mixer cream until the mixture until light and pale (about 3 minutes).
4. Then gradually add the eggs, one at a time, into the butter/sugar mixture and whisk until combined, before adding the almond or vanilla and orange juice.
5. In a separate bowl, sift the flour and then add the almond meal. Mix the flours together and then slowly add to the wet ingredients and fold through to combine.
6. Place two thirds of the diced fruit into the base of the tin and pour half the batter mixture over the fruit, ensure that the majority of the fruit is covered, before adding the remaining fruit and dollops of the jam.
7. Pour the remaining cake mixture into the tin and then draw a knife or skewer through the mixture so as to create swirls before smoothing the surface of the cake so it is reasonably flat.
8. Place into a pre-heated oven at 170° C and bake for 50 – 60 minutes until risen and golden (make sure to test the cake by inserting a skewer and see if it is cooked).
If the cake commences to get too brown and is uncooked, you can cover it with some baking paper to prevent it browning further.
9. Once cooked, remove cake from the oven and allow it to cool for 10 minutes before removing from tin. Turn upside down so bottom is the top and remove baking paper, before placing on a cooling rack.
10. When ready to serve, toast the flaked almonds in a pan.
11. Then place the butter, jam and water in a pot and heat until butter has melted, and the ingredients are well combined. Brush or spoon the liquid onto the upper surface of the cake and sprinkle with the almonds.
12. Slice cake and serve, either as is or add some cream.
Because of the freshly baked fruit in this cake, it should be stored in the fridge if there are any leftovers or you do not intend on eating the cake the day it is made.
This cake can be made using plain flour instead of self-raising (just add 2 teaspoons of baking powder). You can also us 100% Almond Meal (for a gluten free version)
Some other flavour combinations that go well together are:
Fresh Peaches and Cherry or Apricot Jam
Fresh Cherries and Raspberry Jam
Fresh Figs and Grape Jam
Fresh Pears and any Berry Jam
Fresh Apples and Plum Jam
Fresh Berries and Peach Jam
Don’t forget you can always get our jams by visiting one of our friendly stockists or by placing an order here – ORDER LITTLE HILL FARM JAM