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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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this is a recipe by annabel langbein (hope i spelt her name right!!) it is so yum dusted with icing sugar or served warm with ice cream and you can use whatever fruit you like - i'm making it with peaches and nectarines for christmas day YUM It makes a huge amount - the size of a roasting dish or you can make it in muffin tins and reduce cooking time to 25 minutes. It also freezes really well which is good for when you feel like a quick easy desert - just thaw and heat in oven Ingredients:
12 plums (or equivelant of any other fruit) |
300 g butter |
1 1/2 cups sugar |
3 eggs |
1 lemon zest, grated |
1 teaspoon vanilla extract |
1 cup buttermilk or 1 cup yoghurt |
3 1/2 cups self raising flour |
Directions:
1. pre-heat oven to 160 degrees Celcius.
2. grease and line an oven roasting dish (or muffin tins).
3. cream butter and sugar.
4. add eggs one at a time.
5. mix in zest and vanilla.
6. gently stir in buttermilk/yoghurt and flour.
7. DON'T OVER MIX.
8. spoon into prepared dish and spread out.
9. arrange fruit over the cake batter, cut side up (the fruit will sink a little but this is fine).
10. if you are making muffins just put 1 or 2 pieces of fruit on top.
11. bake 50 - 60 minutes (or 25 minutes for muffins).
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