Spent a rainy day sitting on the floor of my office looking through the mound of recipes torn from magazines and newspapers.

Some recipes I was never going to cook. These were put into the paper recycle, some were filed for future use and a small pile was put to one side. These were the ‘must tries’ .

A Waitrose magazine from over five years ago had this cake and finding the recipe couldn’t have been more timely. The last redcurrants needed picking, raspberries and blackberries are plentiful. It looks spectacular and tastes delicious.

-Susan

Summer Fruit and Almond Cake

150g self-raising flour
100g ground almonds
175g unsalted butter, softened
150g golden caster sugar
½ tsp baking powder
2 eggs
2 tbsp milk
350g mixed fruit – redcurrants, white currants, raspberries, blackberries
25g granulated sugar
20cm springform cake tin, greased and lined with baking parchment. Oven at 170°C.

Cream the butter with the caster sugar until light and soft. Add the flour, ground almonds (add a few almond flakes too if you want), baking powder, beaten eggs and milk. Beat well and then fold in two thirds of the fruit. Spoon into the tin and level the surface. Sprinkle the remaining fruit on top.

Bake for about 1 hour 15 minutes until the cake is golden and a skewer inserted into the middle comes out clean.

Scatter over the granulated sugar and leave in the tin to cool for 15 minutes before transferring to a cake rack to cool completely.