Whilst stocking up the fridge after my weekly shop I realised I had a few plums and pears at the back of the fridge that had been there for quite a while. There was also half a punnet of blackberries that were on the turn and needed using up.
I didn’t want to waste any of them and throw them away, but there is only so much fruit I can buy without it turning.
After giving it some thought the best and most effective way to use these up was by putting them into a cake.
I went to task, peeling, coring and slicing the pears; washing the plums, removing their stone and picking out the blackberries that had the merest hint of mould on them. The cake batter was a simple sponge mixture but slightly tweaked to incorporate ground cinnamon and using plain flour instead of self raising flour.
A standard sponge recipe calls for 2 eggs and some milk but as I can be quite clumsy when it comes to adding milk, I used 3 eggs instead.
Pear, Plum and Blackberry Sponge Cake
150g Plain Flour
150g Soft Brown Sugar
1 1/2 tspns Baking Powder
Vanilla Extract / Almond Essence
1 tspn Cinnamon
Flaked almonds and demerara sugar optional
For the Cake:
1st: Cream the sugar and butter together.
2nd: Add the eggs one at a time and mix well.
3rd: Add a splosh of vanilla extract/almond essence or a dash of both!
4th: Sift in the flour, cinnamon and baking powder. Mix.
5th: Pour into a greased and lined baking tin. Assemble the fruit as you wish.
6th: Bake in a preheated oven at 180°C for 25-30mins.
7th: Sprinkle the cake with flaked almonds and demerara sugar and put back into the oven for 10mins.
8th: Allow to cool before serving.
Give this cake a go. A simple fruit sponge cake with added extras. Experiment with different fruits. If you buy out of season fruits the best way to bring out their natural sweetness is to bake them, so why not bake them in a cake? Members of the plum family are best at taking on spice. This cake would work with ground ginger, nutmeg, clove but if you want to keep it simple; cinnamon is the direction to go.