Ingredients:
2 large eggs
175g caster sugar
1/2 teaspoon vanilla extract
85 unsalted butter
75ml milk
125g gluten free plain flour (or regular, if you don't need to be gluten free)
2 1/4 teaspoons ground cinnamon
Method:
Preheat oven to 200c. Line the base and sides of a 24cm round springform cake tin with baking paper.
In an electric mixer, mix eggs and sugar for a good 5 minutes or more until it is well-mixed and creamy looking.
In a small saucepan, melt the butter, just before it melts, add the milk. This will help to avoid burnt butter.
Sift the dry ingredients, and add to the electric mixer while mixing, stopping the machine to check all the sides of the bowl. Don't over-beat, but make sure all the lumps are gone.
Quickly put the mixture into the cake tin and place the fruit carefully over the top, it may sink in so a fancy pattern is not necessary - although try to keep the fruit evenly distributed. The longer you take to do this, the more the fruit will "sink" to the bottom. If you do it quickly, you get fruit that's only half-way through the cake - which is much better!
You can also put a little baked rhubarb on top if you like, and also put flaked almonds and extra caster sugar if you like.
Bake for 10 minutes at 200c, and then reduce the heat to 180c for 25 minutes. Use a metal skewer to check if the cake is set in the middle. Remove from the oven, cool in the tin and sprinkle with icing sugar before serving (if desired). Can also be served up with some extra stewed/baked rhubarb on the side with some fresh cream.
2 large eggs
175g caster sugar
1/2 teaspoon vanilla extract
85 unsalted butter
75ml milk
125g gluten free plain flour (or regular, if you don't need to be gluten free)
2 1/4 teaspoons ground cinnamon
Method:
Preheat oven to 200c. Line the base and sides of a 24cm round springform cake tin with baking paper.
In an electric mixer, mix eggs and sugar for a good 5 minutes or more until it is well-mixed and creamy looking.
In a small saucepan, melt the butter, just before it melts, add the milk. This will help to avoid burnt butter.
Sift the dry ingredients, and add to the electric mixer while mixing, stopping the machine to check all the sides of the bowl. Don't over-beat, but make sure all the lumps are gone.
Quickly put the mixture into the cake tin and place the fruit carefully over the top, it may sink in so a fancy pattern is not necessary - although try to keep the fruit evenly distributed. The longer you take to do this, the more the fruit will "sink" to the bottom. If you do it quickly, you get fruit that's only half-way through the cake - which is much better!
You can also put a little baked rhubarb on top if you like, and also put flaked almonds and extra caster sugar if you like.
Bake for 10 minutes at 200c, and then reduce the heat to 180c for 25 minutes. Use a metal skewer to check if the cake is set in the middle. Remove from the oven, cool in the tin and sprinkle with icing sugar before serving (if desired). Can also be served up with some extra stewed/baked rhubarb on the side with some fresh cream.
