Easiest cake in the world ! This is my dearly departed mum’s recipe, so full of sentimental memories for me. You know how the taste or smell of some foods will bring you right back in time? This one does it for me . . .
Simple does NOT mean boring, give this a try !
My favourite version of this cake is with plums but my latest version is with fresh FIGS. Beautiful but totally different as you don’t have the “sour” aspect that you would with plums. The fig version is sweeter but I counteracted that with nice salty butter. . . In my opinion, there are not many places that salty butter is not welcome 😉
Don’t hesitate to play around with the fruit, to have your own version for every season. I’ve tried:
- peaches (makes a softer cake, more like a dessert to serve warm with cream)
- fresh figs
This is not your usual cake recipe as the butter goes “only” on top of the batter. Some fruits will sink to the bottom, and some will partially sink and partially poke through the batter and become nice and gooey during baking.
With fruit that is a bit on the sour side (especially rhubarb) a little sprinkle of brown sugar before it goes in the oven will give a nice caramel finish.
Mom's fresh fruit cake
- 2 medium eggs
- 142g sugar (organic granulated is nice)
- 86g plain flour (I use partially whole wheat)
- Sliced fruit (about 1 cm thick)
- Chilled salted butter
Preheat oven to 200°C (400°F) and butter a square 23 cm glass baking dish. Beat eggs until very light and fluffy; gradually beat in sugar. Beat in flour. Pour into prepared dish. Arrange a single layer of fruit over the top. Cover with thin slices of cold butter and if using very sour fruit sprinkle with a bit of brown sugar. Bake for 20 to 25 minutes (careful not to burn the bottom). Remove from oven and leave to cool in the pan. Either eat warm as a dessert with crème fraiche or in squares as a lovely cake with a cuppa tea.
Bon appetît !