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Recipe Category: Cakes

Summer Fruit Salad Cake

This cake of toffeed fruit is cooked upside down and any combination of summer fruits can be used.

Makes: 1 x 25cm round cake
Preparation Time: 15 minutes
Cooking time: 45 minutes
  • 1 cup caster sugar
  • 1/2 cup water
  • 1 large peach, cut into wedges
  • 1 large banana, sliced
  • 1/2 punnet raspberries
  • pulp of 2 passionfruit
  • 100g softened butter
  • 1 cup caster sugar, extra
  • 2 cups self raising flour
  • grated rind of 1 orange
  • 2/3 cup fresh orange juice
  • 2 eggs

Combine caster sugar and water in a saucepan and cook, stirring over heat until dissolved, then boil, without stirring until aa golden toffee is formed. Pour into the base of a 25cm round cake tin and arrange fruit decoratively on top. Combine all the remaining ingredients together in an electric mixer and beat until light and creamy. Pour over fruit and bake at 180°C for 45 minutes until golden and cook when tested. Allow to stand for 5 minutes before turning out onto a serving plate. Serve warm or cold.

Author: Naomi Crisante
Date Created: 31/12/2019