I'm doing pretty well with using my magazines at the moment. This is another cake recipe from BBC Good Food, this time from the August 2011 issue. The original recipe is for an apricot cake, and also has a flaked almond topping, but I decided to adapt it to use the mixture of stone fruit I had available at the time.
I changed the recipe slightly by using 150g butter and 50ml olive oil. This was purely out of curiosity at how the oil would work in the cake since the recipe called for melted butter anyway (always a bonus in my disorganised books!), and I honestly couldn't tell I'd swapped some of the butter for oil. Next time I might try swapping 100g butter for oil and seeing how that goes. I also swapped the 9" round cake tin for an 8" square and didn't do the topping. I sprinkled a little demerara sugar over the base of the tin, but I'm not sure you could tell by the time the fruit had leaked lots of juice and dissolved it all!
The cake rose a little in the middle (as cakes do...) and so before I turned it out of the tin onto the wire rack, I levelled the top off so that when it was turned out the base (formerly the top) of the cake would be level on the rack and wouldn't cause the cake to break apart. I'm glad that I thought to do this, it worked well.
This was a fabulous cake. The sponge was really moist and close textured and a gorgeous colour and flavour. I loved the way the soft sponge contrasted with the lovely moist, gooey fruit at the bottom of the cake. In fact, I think next time I might make a shallower cake too, so that you get a higher ratio of the fruit at the bottom to the cake. This would be perfect served with some vanilla icecream and either a compote of the fruit, or perhaps a chopped nectarine salsa type effort for a truly delicious dessert.