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This is a great cake for Summer eating, barbeques and alfresco outdoor eating. Packed full of the听flavour of oranges, peaches & nectarines, poached in honey and orange syrup.

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Serves 8

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Ingredients

4 Nectarines - halved & stoned

Zest of 1 Orange

4 peaches

2 Oranges

Zest & Juice of 1 orange

25g/1oz Caster sugar

1 dsp. Honey

50 gms (2oz.) mascarpone

25 gms (1 oz.) icing sugar

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3 eggs

175g/6oz sugar

175g/6oz Self-Raising Flour

50g/2oz ground almonds

陆 tsp vanilla extract

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Method (the cake)

Beat together the eggs and caster sugar until pale & creamy and holds its shape

Using a metal spoon, sieve in the flour, a little at a time, and fold into the egg mixture mixing well after each addition. When all the flour is added, add the ground almonds, vanilla extract and transfer to a lightly greased round tin (7 鈥� 8鈥� in diameter) 18 to 20 Cms, bake in the oven 180 degrees C (gas mark 4) for 30 鈥� 35 minutes until the cake is golden and firm to the touch. When cooked turn out onto a cooling tray and prepare the topping

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Topping

Prepare all the fruits cut the nectarines & peaches into segments, remove the peel carefully from the oranges and either cut the oranges into wedges or segments. Remove the rind & juice from the remaining orange and place in a saucepan with the sugar & honey, bring to the boil, add the fruits and simmer gently for only 1 minute.

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Spoon the syrup and fruits over the top of cake, this also can be done while the cake is still warm. Dot the top of the cake with mascarpone and dust with icing sugar. Flash below a hot grill until lightly melted and golden brown, cut into wedges and serve.

This is a one layer cake packed with fruit on top. For a healthier topping substitute the mascarpone with light cream cheese.

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