Name: Stone fruit gâteau with cinnamon cream and roasted fruit topping
Cook time: 110 min
Total time: 110 min
Yield: 8
Ingredients: ROASTED FRUIT; selection of stone fruit for the top – i used peaches, plums, apricots, cherries and nectarines; grapeseed oil; CAKE – Enough for one layer; 200 gram butter, softened; 1 cup sugar; 4 eggs; 2/3 cup flour; 2 teaspoon baking powder; 200 gram ground almonds; 500 gram pitted stone fruit, finely chopped; CINNAMON CREAM – Enough for one layer; 150 millilitre cream; 2 teaspoon sugar; 1 teaspoon ground cinnamon

Stone fruit gâteau with cinnamon cream and roasted fruit topping

This spongy, almondy cake is another way of dealing to excess stone fruit. Make one, two or three layers, sandwiched with aromatic cinnamon cream (if making a single layer, just cut it in half once cooled), and use whatever fruit you have lots of – small apples and pears work well, too. Photograph by Jani Shepherd and styling by Fiona Hugues – Gatherum Collectif.

Serves 8

Cook

1H 50M

Ingredients

ROASTED FRUIT

selection of stone fruit for the top – i used peaches, plums, apricots, cherries and nectarines

grapeseed oil

CAKE – Enough for one layer

200 gram butter, softened

1 cup sugar

4 eggs

2/3 cup flour

2 teaspoon baking powder

200 gram ground almonds

500 gram pitted stone fruit, finely chopped

CINNAMON CREAM – Enough for one layer

150 millilitre cream

2 teaspoon sugar

1 teaspoon ground cinnamon

Method

1.First, roast the fruit for the top. Preheat oven to 160°C fanbake. Stand fruit on a lined tray, not touching each other, stems pointing up. Drizzle with a little grapeseed oil and bake for around 30 minutes until softened but still holding their shape. Set aside to cool. Increase oven temperature to 170°C fanbake.

2.Grease and line a 23cm cake tin with baking paper. Beat the butter and sugar together until pale and fluffy. Add eggs one at a time, beating to incorporate after each addition. Sift together the flour and baking powder and add along with the ground almonds, carefully folding it all in.

3.Add the finely chopped fruit and gently fold through. Don’t worry if the mixture looks a little curdled – trust me, it will turn out fine.

4.Bake for 50-60 minutes until a skewer inserted in the centre comes out clean. Set aside to cool.

5.Beat the cream with the icing sugar and cinnamon.

6.If you are making one cake, carefully cut cake in half and sandwich with cinnamon cream. (Use a discreet bamboo skewer to hold layers together if needed. Poke it through from the top and cut it off level with top of cake.)

7.Carefully arrange your roasted fruit on the top. Serve with leftover cinnamon cream or Greek yoghurt.

Women's Weekly Food