This recipe is for those moments when you want something homemade without committing to a whole production - it’s the kind of recipe that earns a spot in your back pocket. It’s a simple one-layer situation: soft, almondy and happy to take on whatever fruit you happen to have around. Berries or stone-fruit in summer, poached pears or apples in autumn - it works year-round. Adapt further if you want to add 2 teaspoons of a spice or citrus zest, a handful of chocolate chips or chopped nuts.
Finished with a cloud of whipped cream folded with a little yogurt for brightness and tang, it feels just special enough without trying too hard.
Serves 8-10
For the cake
115g butter, at room temperature
150g caster sugar or coconut sugar
3 free-range eggs
1 tsp vanilla extract
40g light olive oil
115g ground almonds
75g all-purpose plain white or spelt flour
Pinch sea salt
50g unsweetened full-fat Greek yogurt
115g fresh or frozen fruit of your choice, in 2cm cube sized pieces
For the cream
3/4 cup fresh cream
1 tbsp unsweetened full-fat Greek yogurt
1 tbsp honey
1 tsp vanilla extract
For the decorations
Handful of Fresh As fruit of choice
A few fresh flowers or petals, optional
1. Preheat the oven to 170°C on fan bake. Line a 20cm cake tin with baking paper.
2. To make the cake, in the bowl of an electric mixer, cream the butter, sugar and vanilla until very pale, light and fluffy. Beat in the eggs, one at a time, along with the oil.
3. Gradually fold in the ground almonds, flour and salt and mix until just combined, being careful not to overmix. Finally, fold through the yogurt.
4. Pour the batter into the tin and spread out to the sides. Evenly dot in the fruit and press down lightly into the batter.
5. Bake for approximately 40-45 minutes. The cake is ready when golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.
6. Allow the cake to cool for around 10 minutes before turning out onto a cooling rack.
7. Meanwhile, whip the cream to ribbon consistency. Fold through the yogurt, honey and vanilla.
8. Once the cake is completely cool, spread the cream onto the cake. Decorate with your choice of Fresh As fruit pieces and fresh flowers or petals, if using.
Refrigerate in an airtight container for up to three days.