When you make this cake don’t use a spring form pan like I did the first time! You will be cleaning a sugary mess off your bench for ages.
Ingredients : What you need
I’ve used peaches, plums, nectarines and a combination of them all. To be fancier you can peel the fruit, but I don’t bother.
100g almond meal
90g SR flour
190g caster sugar
190g unsalted butter at room temperature
1 tsp vanilla
Fruit & Caramel Topping
80g unsalted butter
½ cup firmly packed brown sugar
¼ tsp salt
3-4 largish just ripe stone fruits
Method : How to make
Preheat oven to 180 degrees and lightly butter a 24cm round cake tin. Don’t use a spring form…big mistake!
For the topping melt the butter in a small heavy based saucepan over low heat. Add the sugar and salt and stir until the mixture is smooth. The mixture will look separated, don’t worry. Pour this into the tin, smoothing the caramel evenly over the bottom of the tin.
Cut the fruit into slices and lay the fruit over the caramel overlapping slightly and fill in any gaps so the base is completely covered
Whisk the almond meal and flour until well combined in a bowl
Beat the sugar and eggs. Add the butter in batches making sure to scrape down the sides. Mix in the vanilla
Add the almond mixture and stir until just combined. Put the batter into the prepared tin and spread it out evenly trying not to disturb the fruit.
Bake for about 45 minutes (I often have to bake mine for a bit longer), until a skewer inserted in the middle comes out clean.
Leave the cake to cool for a few minutes then run a blunt knife around the inside of the tin to loosen the cake. After a few minutes invert the cake onto a serving plate.
This cake is really more of a pudding than a cake and is great warm or cold.