Stonefruit pudding cake
Photo by Tam West
This recipe takes a basic butter cake batter and turns it into a family friendly pudding, made with seasonal fruit. Ours is made with fresh stonefruit.
|1 bowl||Stonefruit, peaches, nectarines and apricots, enough to half fill a baking dish (approximately 20 x 30cm)|
|1||Orange, zest and juice|
|1 knob||Ginger, finely grate as much as needed, according to taste|
|200 g||Butter, diced|
|200 g||Caster sugar|
|⅔ cup||Desiccated coconut|
|200 g||Self raising flour, sifted|
|1 large handful||Slivered almonds|
- Preheat oven to 180C. Cut enough fresh peaches, nectarines and apricots, to half fill a baking dish (approximately 20 x 30cm). Toss fruit with the orange zest and juice, the honey and finely grated ginger.
- Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, incorporating well after each addition.
- Add the lemon zest and the desiccated coconut. Fold in the flour and spoon this mix over fruit. Sprinkle generously with slivered almonds.
- Bake for 30-40 minutes until sponge is golden and cooked through. Serve with cream or icecream.
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