Apricot and Blueberry Cake

Delicious served warm or cold. It is excellent as a morning or afternoon tea treat, as a dessert with custard, cream or ice cream or a tasty and popular addition to a lunchbox.

Ingredients

1 large egg

¾ cup sugar

Finely grated rind one lemon

¾ cup milk

1½ cups self raising flour

60g butter, melted

Halved apricots or peaches or plums (fresh, tinned or preserved) – you will need 6 to 8, depending on size

½ cup berries, such as blueberries, fresh or frozen

For topping

30g melted butter

1 to 2 teaspoons sugar

½ teaspoon (approximately} ground cinnamon

Method

Heat oven to 160 degrees C (fan forced).  Grease a 20cm (round or square) tin and line base with baking paper, then grease over this.

Whisk the egg, sugar and lemon rind together. 

All at once add the milk, flour and melted butter and when all are in the bowl, whisk until smooth.

Transfer to the prepared tin and level out.  Top with the apricots or peaches or plums and place the berries decoratively in between.

Bake for 30 to 40 sminutes approximately until a metal skewer inserted into the centre comes out clean.

Remove from oven, leave to stand in tin for 5 minutes and then turn out into a wire rack (then invert). 

Brush with the melted butter and sprinkle with cinnamon or sugar.