Waitrose & Partners Weekend Issue 617

22 SEPTEMBER 2022 37 Food&Drink Serves 8 Prepare 15 minutes Cook 1 hour 15 minutes For the batter 110g butter, at room temperature, plus extra for greasing 125g caster sugar 2 British Blacktail Free Range Large Eggs, lightly beaten 1 tsp vanilla extract 185g plain our ¾ tsp baking powder 100g soured cream, plus extra to serve 100g marzipan, broken into little chunks For the fruit 2 just-ripe nectarines, pitted and sliced 2 just-ripe plums, pitted and sliced 50-75g blackberries or blackcurrants 2 tbsp caster sugar Icing sugar, for dusting 1 Preheat the oven to 190ºC, gas mark 5. Butter a 20cm springform tin and line the base with baking parchment. Butter the paper as well. Put everything for the batter, except the marzipan, into a food processor, and blend until smooth. 2 Stir in the marzipan and scrape the batter into the cake tin. Arrange the fruit on top, in a higgledy piggledy way, then sprinkle with the 2 tbsp caster sugar. 3 Bake for 1 hour 15 minutes, then test whether it’s done by sticking a skewer into the middle of the cake. If it comes out with no batter clinging to it, the cake is ready. If not, cook for another 10-15 minutes and test again. The time it takes to cook will vary depending on the fruit you use and how much juice it contains, so keep an eye on it. 4 Leave in the tin for 10 minutes, then unclasp the ring around the cake and remove. Leave to cool completely, then transfer the cake (peeling o the paper) to a serving plate. Dust lightly with the icing sugar and serve as it is, or with extra soured cream. V Per serving 1604kJ/383kcals/16g fat/8.9g saturated fat/51g carbs/32g sugars/2.7g bre/5.9g protein/0.4g salt You can use any late summer fruit for this – peaches, figs, apricots, blackberries. They’re all good. Don’t use overripe or toomuch fruit, or the cake will be soggy End-of-summer cake