This is the perfect cake to use up the slightly too ripe fruit languishing in your fruit bowl. We’re using pears & nectarines to celebrate the bounty of Autumn, where both late season stone fruit & new season pears are available ! This cake works equally well with apples, peaches, blueberries or thinly sliced pineapple ~ making this a firm family favourite that is baked on repeat.
Ingredients
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150 g unsalted butter softened
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1/2 cup caster sugar
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2 eggs, lightly beaten
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150 g almond meal
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2 tbs self~raising flour*
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1 generous tbs brown sugar
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1 pear, thinly sliced
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1 nectarine, thinly sliced
Method
Preheat oven to 180c (fan forced) Grease & line a springform cake pan. Sprinkle the brown sugar over the base of the pan, nestling the sliced fruit in a pattern on top. Most of the base should be covered by the sugar & fruit as this is going to be the beautifully caramelised top of the cake.
Combine butter & sugar in a bowl & beat until fluffy (preferably with electric beaters, but it can be done with a wooden spoon & some muscle!) Add eggs one at a time until incorporated, then add the almond meal & self~raising flour until a wet batter forms. Pour the batter into the prepared pan. Using wet hands, press down the batter until it’s evenly distributed.
Pop it in the oven, blow it a kiss & bake for 40 ~ 45 mins. Allow to cool before inverting onto a plate & serving with decadent double cream.
* To make this cake gluten free, simply substitute the self~raising flour for gluten free self~raising flour.
Image and recipe by Jessica Bull
@jessicaelisebull
