Super-Duper Easy Almond (and Fruit) Cake

26 Oct

This is one of my favourite cakes to make. It feels a little bit fancier than a plain sponge cake but is no harder to make. You can use whatever fruit you want, pears are in season at the moment and would go brilliantly in this cake (perhaps with a handful or two of chocolate chunks).

170g (6 oz) butter, softened
170g (6 oz) caster sugar
3 eggs
85g (3 oz) plain flour
85g (3oz) ground almonds
1 tsp baking powder
Pinch of salt
Fruit (e.g. 2 pears, cubed; 3 figs, cut into eighths; 1 large bramley apple, cubed; 2 sticks of rhubarb, diced etc)

20cm (8 inch) cake tin (fairly deep). Lined and buttered

Preheat the oven to 180oC
Cream the butter and sugar until light and fluffy. Add the eggs one by one, beating after each addition.
Gently fold in the flour, ground almonds, baking powder and salt. If it seems a little dry you can add a splash of milk, it should be soft enough that it falls off your spoon easily.
You can either add your fruit to the batter now and mix it in or wait until later and arrange it on top of the cake.
Scrape into the prepared tin and if you haven’t added the fruit yet arrange it on top however you like.
Bake for 45-50 minutes.
Leave to cool in the tin for 5 minutes before removing to a cooling rack.

 

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