Another versatile recipe from Lazy Baking by Jessica Elliot Dennison (Hardie Grant Books, 2021). Just use whatever seasonal fruit you have on hand. I like a recipe that uses no more than 2 eggs. For some reason I find 3 or more eggcessive! You can use other sugars if you don't have soft brown. Ground coconut sugar will be delicious too. This cake is like a warm hug.

175 g butter or dairy-free spread, softened

150 g soft brown sugar

2 eggs

1 tsp vanilla paste

125 g ground almonds

175 g flour (I used spelt)

2 tsp baking powder

pinch sea salt flakes

250 g fruit, peeled and sliced

Preheat oven to 160C. Line a 23 cm round tin with baking paper.

In a large bowl mix the butter, sugar, eggs and vanilla with a handheld mixer or wooden spatula until creamy.

In a medium bowl whisk together the ground almonds, flour, baking powder and salt.

Fold the dry ingredients into the buttery mixture until just combined. Spread evenly into your cake tin.

Decorate with slices of fruit. The fruit can be close together as it shrinks during baking as the cake expands.

Bake for 40 minutes or until cooked through. Cover with foil halfway through baking if it is browning too much on top.

Leave to cool in the tin for 20 minutes then transfer onto a serving plate.

Store in an airtight container at room temperature for up to 3 days.