Got the baking bug? Get busy with this moist cake that brilliantly combines fresh fruit and nuts with spices. Watch it disappear from the plate.
Cream together the butter and sugar until light and fluffy, gradually add the beaten eggs, beat for approx 3-4mins on high.
Mix together the flour and nutmeg and gently fold into the creamed mixture.
Stir in the chopped pear, chopped plums and half the flaked almonds and the juice of the pear and mix until a soft dropping consistency.
Grease a 25cm (10 inch) oven proof ring mould
Sprinkle the rest of the flaked almonds around the base of the mould and spoon the cake mixture on top of the nuts, with the back of the spoon smooth the batter down around the mould.
Bake the cake for approx 30-35mins 180oc (350oF).
Test with a skewer by pushing into the centre of the cake if it comes out clean its cooked.
Allow the cake to cool in the tin, when cool turn out on to a wire rack and cool completely.
Serve in slices with whipped cream.
Nutritional analysis per serving (16 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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