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Tam West
This recipe takes a basic butter cake batter and turns it into a family friendly pudding, made with seasonal fruit. Ours is made with fresh stonefruit.
Ingredients
| 1 bowl | Stonefruit, peaches, nectarines and apricots, enough to half fill a baking dish (approximately 20 x 30cm) (Main) |
| 1 | Orange, zest and juice |
| 2 Tbsp | Honey |
| 1 knob | Ginger, finely grate as much as needed, according to taste |
| 200 g | Butter, diced (Main) |
| 200 g | Caster sugar |
| 4 | Eggs |
| 1 | Lemon, zested |
| ⅔ cup | Desiccated coconut (Main) |
| 200 g | Self raising flour, sifted |
| 1 large handful | Slivered almonds |
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Directions
- Preheat oven to 180C. Cut enough fresh peaches, nectarines and apricots, to half fill a baking dish (approximately 20 x 30cm). Toss fruit with the orange zest and juice, the honey and finely grated ginger.
- Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, incorporating well after each addition.
- Add the lemon zest and the desiccated coconut. Fold in the flour and spoon this mix over fruit. Sprinkle generously with slivered almonds.
- Bake for 30-40 minutes until sponge is golden and cooked through. Serve with cream or icecream.
More of Warren's butter cake baking
- Basic butter cake
- Layer cake
- Banana blueberry puddings
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