Summer fruits tea cake
Ingredients
- 3 destoned yellow peaches or nectarines
- 2 teaspoons vanilla bean paste or essence
- 125g blackberries, blueberries or destoned cherries
- 1 cup Greek yoghurt
- Water
- 1 ½ cup self raising flour
- 160g butter, softened
- 2 eggs
- ½ cup sugar
- ¼ cup apricot jam (optional)
- ¼ slivered almonds (optional)
Method
- Preheat oven to 180°C. Grease and line the base of a round cake pan with baking paper.
- Using an electric mixer, beat butter, sugar and vanilla until pale and fluffy. Add eggs and beat well. Sift in flour and stir until just combined – don’t over stir. Stir in yoghurt.
- Dice half of the peaches or nectarines and gently stir into cake batter. Evenly spoon mixture into pan.
- Thinly slice the remaining peaches or nectarines into wedges and arrange on top of the cake mixture, slightly overlapping fruit. Top with blackberries, blueberries or cherries.
- Bake for 1 hour 10 minutes or until a skewer comes out clean.
- If you like, make apricot jam. Add the jam and and a splash of water in a small saucepan and stir over a medium heat until melted. Strain. Once cake is cooked, brush it over the hot cake and sprinkle with slivered almonds.
Page Last Reviewed: 03 Nov 2021