It’s that time of the year when the stonefruit season collides with the last of the blueberries so I thought I’d marry them up in this gorgeous cake!
Ingredients:
3 medium eggs
A generous half cup of caster sugar
1/3 cup oil – I used canola!
Pinch salt
1 cup fruit – chopped quite small , I used peaches and nectarines
1/3 cup blueberries
1 1/3 cup self raising flour
1/3 cup yoghurt (can use milk see note)
Method:
Preheat oven to 180 C and line a 20-23cm round cake tin. Note the image depicts a VERY large version of this cake that I make to feed 25 hungry students!
Whisk eggs well in a large bowl then pour in the sugar, salt and oil and whisk some more until well-combined. Add the chopped fruit and blueberries and mix well.
Add in flour and yoghurt and stir until mixed and there are no pockets of flour remaining.
Scrape into prepared tin and bake for 35-40 minutes or until a skewer comes out clean.
Once cooled, either dust with icing sugar or make a vanilla icing and ice it.
Make it your own:
Use olive oil for a posher version
Used tinned fruit salad and frozen blueberries in the off season
Sour milk with a squeeze of lemon juice if you don’t have yoghurt
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