LATE SUM­MER FRUITS DESSERT CAKE

NZ House & Garden - Country Living - - Backyard Playgrounds Home-made -

This dessert cake is sim­ply scrump­tious served warm with a good dol­lop of thick­ened cream or cus­tard.

Top­ping:

2 cook­ing ap­ples, peeled and cored

2 pears, peeled and cored

1 orange, juiced (save zest for cake)

100g but­ter, cubed

70ml brandy or rum

1 vanilla pod, split, seeds scraped

125g black­ber­ries

50g wal­nut halves

Cake:

60g but­ter, soft­ened

1 cup caster sugar

2 eggs

1 tea­spoon vanilla ex­tract

Zest of 1 orange

100ml thick nat­u­ral unsweet­ened yo­ghurt

300g self-rais­ing flour

1 tea­spoon cin­na­mon, plus ex­tra to sprin­kle

2 ta­ble­spoons sugar

Top­ping: Cut ap­ples and pears into 2cm chunks. Place in a large saucepan with orange juice, but­ter, brandy or rum and vanilla pod and seeds. Bring to the boil then sim­mer un­til all but a ta­ble­spoon of the liq­uid has evap­o­rated. Drain off this liq­uid and re­serve. Leave fruit to cool, re­mov­ing the vanilla pod.

Cake: Heat oven to 180° C. Line the base and sides of a 23cm spring- form cake tin with bak­ing pa­per.

Place but­ter and caster sugar in a food pro­ces­sor and mix un­til creamy. Add eggs, vanilla and orange zest and process un­til just com­bined. Add yo­ghurt and pulse to just com­bine. Add flour and cin­na­mon, puls­ing un­til mix­ture forms a thick bat­ter.

Spread bat­ter in lined tin. Ar­range cooked fruit on top, fol­lowed by black­ber­ries.

Toss wal­nut halves in re­served cook­ing liq­uid then scat­ter over cake. Sprin­kle over the 2 ta­ble­spoons of sugar, fol­lowed by a good pinch of cin­na­mon.

Bake cake 55- 60 min­utes or un­til a skewer in­serted into the cen­tre comes out clean. Makes 1 x 23cm cake

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