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Summer Fruit Torte

Fri, 17 May 2019

Summer Fruit Torte

Ingredients:

180g plain flour

180g caster sugar

180g room Temperature butter

3 eggs

1 tsp baking powder

Drop of vanilla extract

Fruit of choice eg peaches, nectarines, plums, apples, blueberries, raspberries, strawberries.

2 Tbsp caster sugar

Optional to finish –  melted apricot jam to glaze finished cake, or you can drizzle with an icing sugar and water icing.

 

 

Method:

- Preheat oven to 180 degrees.

- Line the bottom of a 8” springform cake tin with parchment paper and grease the sides

- In a stand mixer (or use a bowl & hand mixer) combine sifted flour, baking powder, sugar, butter, eggs and a drop of vanilla extract. Mix until a smooth cake batter is formed.

- Transfer the batter into your cake tin and smooth off the top.

- Cut the chosen fruit into half or quarters and place on top of the cake batter, covering the top.

- Sprinkle on 2 tbsp of  sugar

- Bake in the oven for 45-50 mins until golden brown and sponge baked all the way through.

- To give the cake a shine you can brush the top of the cake with melted apricot jam. Or you can make a thin icing with icing sugar and water and drizzle over the top.

- The cake can be served warm with custard, or leave to cool, drizzle with icing and serve with a nice dollop of whipped cream

 

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