Fresh Fruit Found Cake
|Butter||8 Ounce, softened (250 Gram)|
|Caster sugar||8 Ounce (250 Gram)|
|Eggs||8 Ounce, beaten (250 Gram)|
|Potato flour||4 Ounce (125 Gram)|
|Raisin||4 Ounce (125 Gram)|
|Orange flower water||1 Teaspoon|
|Orange juice||1 Tablespoon|
|Orange||1 , finely grated rind|
|Fresh fruit||1 Pound (500 Gram)|
Make the cake as for the basic Pound Cake, sifting the flours together and adding the orange-flower water, juice and rind at the end.
Spoon the mixture into the prepared tin, then arrange fresh fruit on top: slices of apple or pear (not too thin), halved plums or apricots, medium slices of kiwifruit, pineapple slices, etc.
Bake for 60-70 minutes, by which time the fruit will have sunk to the bottom of the cake.
Allow the cake to cool slightly before turning out on to a rack.
The cake is served upside down, fruit-side up, and dusted with sifted icing sugar.
If served warm, these cakes make remarkably good puddings served with a fruit sauce, thin, rich custard or thickly whipped cream.