Images from Nanas birthday picnic. The cake was her birthday cake…
Excess plums in the garden – make this delicious fresh fruit and custard cake…
Custard, Almond and fresh fruit cake
175g butter, softened
¾ cup caster sugar
2 cups self raising flour, sifted
½ cup ground almonds
½ cup flaked almonds (optional)
1 cup milk
¾ cup thick vanilla custard (bought or made)
Fresh fruit such as blueberries, pitted cherries, stoned plums, nectarines or peaches
Custard and icing sugar, to serve
Preheat oven to 180 deg C or 160deg C fan bake.
Grease a large and deep cake tin.
(ideally the one that has the removable base)
Line or butter base and sides
Beat butter and sugar until light and fluffy.
Add eggs, 1 at a time, beating well after each addition.
Stir in flour, almond meal and milk.
Spread half the mixture into the cake tin.
Top with custard.
Arrange fresh fruit over custard.
Spoon remaining mixture over fruit.
Using a spatula, smooth top.
Sprinkle with flaked almonds. (Optional)
Bake for an hour until the knife comes out clean. If the cake is still undercooked at one hour, give it 15 mins more. Remember when cooled it will solidify more. Don’t over cook!
Serve with a sprinkle of icing sugar, custard or yoghurt..