Sponge Cake With Fresh Fruit
|Purple grapes||1⁄4 Pound (Large Sized, Black)|
|Confectioner's sugar||3 Tablespoon (Icing Sugar)|
|Vanilla essence||1⁄2 Teaspoon (Vanilla Extract)|
|Fresh lemon juice||2 Tablespoon|
|Butter||1 Teaspoon (For Greasing)|
|Apricot preserve||3 Tablespoon|
First make the cake base: sift the flour into a bowl, add the ground almonds and, soft dark brown sugar.
Mix until blended.
Make a well in the center and break in the egg.
Add the butter.
Rub in with the fingertips of one hand, pushing in the flour, ground almond and sugar mixture from the sides of the well with the other hand.
Work until a smooth paste is formed.
Do not add water.
Roll the mixture into a ball and put in the refrigerator to rest for at least 1 hour.
Prepare the fruit: rinse the plums, strawberries and grapes under plenty of cold running water.
Pat dry on kitchen paper.
Remove the pits (stones) from the plums, top and tail the strawberries and remove the pits (seeds) from the grapes.
Peel the orange carefully, removing all white pith, and cut into small pieces.
Put all the fruit into a bowl, sprinkle with confectioner's (icing) sugar and vanilla, add the lemon juice and Kirsch and leave to macerate for at least 1 hour.
Cut a double thickness of non stick parchment (grease proof paper) into a square roughly 12 inches (30 cm) across.
Grease the surface.
Put the ball of cake mixture in the center and roll out carefully with a pastry roller (rolling pin) to form a disc about 10 inches (25 cm) in diameter.
Use a flan case as a guide.
Using the non-stick parchment (greaseproof paper) as support, transfer the cake mixture to the microwave oven and cook on MEDIUM for 12 minutes.
The cake will still be moist; if you prefer it firmer, microwave for 8 minutes on HIGH instead.
Leave the cake to stand for 10 minutes.
Turn out on to a rack, remove the non stick parchment (greaseproof paper) and leave to cool.