We love to cook with leftovers or with what’s in the fridge or freezer or on the pantry shelves.
Last week we had friends coming for afternoon tea. We had an apple, two plums and some strawberries that needed using, along with some cream heading towards its use-by date. We also had a stock of frozen berries that needed using up.
So we made a summer fruit cake!
We based it on a recipe published in the Melbourne Age in January 1996. It involves a cake with apple pieces and spices through it, topped with plums and berries and a butter-spice mixture.
The basic idea can be extended to use a wide range of summer fruits, including mangoes, peaches, apricots and nectarines, in addition to berries. In the photos, raspberries, blackcurrants and strawberries are used on top of the plums.
In order to be able to unmould it, make it in a loaf tin lined with baking paper right up the sides or use a springform pan.
A loaf tin gives a great shape. The berries and plums produce a syrupy sauce that oozes down the sides.
Allow plenty of time to cook it. Serve it warm or cold, with cream or ice cream if you wish.
For the recipe, click here: Summer Fruit Cake
Contributions welcomed!
If you have any inspirational moments based on what’s in the fridge or on the shelves, we are happy to hear about them, including the ingredients, good quality photos and why it turned out so well.