Welcome to my first post as authoress of our new-born blog. If you have found your way to our little corner of the internet, then welcome. I hope you enjoy what we have to offer.
As I am sure you have noticed, summer has well and truly descended upon those of us residing below the equator. Until this week, Melbourne had sparingly kept her temperatures below the 30 degree mark, but the mercury is rising now, and for me this rise in temperature outside usually coincides with a rise in the amount of time I spend inside, sitting in front of a fan with a cold glass of water in one hand and a good book in the other.
What you will need:
120 grams of raspberries (plus any other berry varieties you enjoy)
Two large peaches, sliced
Two tablespoons of butter or margarine
Two tablespoons of honey
125 grams butter
1 cup caster sugar
2 free range eggs
1 ¼ cups self raising flour
½ cup almond meal
1 cup milk
What you will need to do:
Preheat your oven to 180 degrees Celsius. Line the bottom of a 20cm spring form cake tin with baking paper, grease up the sides with a little extra butter.
Microwave tablespoons of butter and honey until they are melted and bubbling a little, then pour the mixture into cake tin and spread across the baking paper.
Arrange fruit on top of the honey mix. No need to be neat about it, although if your berries are particularly juicy I'd recommend draining them of a bit of their liquid, or else your cake tin might leak berry juice, and you'll have to scrape the resulting burnt on jam stuff off the base of your oven. (I've done this, it's not fun.)
Next, cream butter, sugar, and vanilla essence in a bowl. If you are partial to lemon then substitute the vanilla essence for the rind of a small lemon. Either option is delicious.
Beat in the eggs, then add all remaining ingredients and beat until batter is smooth. Don't worry if your cake mix seems thick, it's meant to be.
Pour batter into cake tin, then bang cake tin gently to make sure the batter seeps between the fruit, holding everything together nicely.
Cook for 40 minutes to an hour. I always rely on the good ol' 'cake is done when knife inserted into the centre comes out clean' chestnut, as oven temperatures vary.
Now the final step in the process can be a little problematic if you are impatient like myself. Make sure you leave your cake to cool properly before trying to turn it out, or else half your fruit might slide off, ruining the nice upside-down effect (the cake will still taste delicious though, I promise.)
Remove the spring form sides to the cake tin, place an upside down plate on top of the cake, and carefully turn the whole lot upside down (or right way up, depending on how you look at it) then remove the base of your tin and peel off the baking paper carefully. Voila!
Cake is best enjoyed with a little of this on the side: