This recipe is great with any kind of fruit in season and the best part is that it is made without a mixer. Afternoon tea anyone?
1 1/2 cups all purpose flour
3/4 cup sugar
1 teaspoon baking powder
a pinch of salt
1/4 cup milk
2 teaspoons vanilla extract
6 1/2 ounces butter, very soft!
8 fresh apricots, pitted and halved / 1 cup of fresh blackberries / 1 cup of fresh raspberries or any seasonal fruit
1 tablespoons additional sugar
Preheat the oven to 315 degrees. Butter and flour a 9-by-13 inch baking pan, and set aside.
Sift flour, sugar, baking powder, and salt into a large bowl. Make a well in the center. Place eggs, milk, and vanilla in another bowl, mix to combine. Pour the egg mixture, and the butter, into the well of dry ingredients and beat for 2 minutes, or until smooth. Spread the mixture into the prepared baking dish.
Place the apricot halves and berries onto batter (make a nice design or pattern). Place the cake in the oven and bake for 20 minutes. Remove from oven, sprinkle additional sugar over cake, and bake for another 25 minutes, or until a toothpick comes out clean.
recipe adapted from Bill Granger’s “Open Kitchen”