Almond cake with orchard fruits

The abundance of fruits from the autumn harvest means you’re spoilt for choice when it comes to making delicious desserts

Polenta or Semolina lends a nuttiness to this cake. Eat as is or serve warm with cream or custard.

Ingredients (Serves 6-8)

  • 100g/4oz butter, at room temperature
  • 100g/4oz caster sugar
  • 3 eggs, beaten
  • 1/2 tsp almond extract
  • 100g/4oz ground almonds
  • 100g/4oz self-raising flour
  • 25g/1oz instant polenta or semolina
  • Pinch of salt
For the topping:

  • 1 eating apple, cored and sliced
  • 1 Red Tractor pear, cored and sliced
  • 2 plums, pitted and sliced
  • 2 tbsp water
  • 50g/2oz granulated sugar
  • Icing sugar to sprinkle

Preheat the oven to 170°C, 325°F, Gas 3. Grease and line a 20cm/8in round cake tin.Beat together the butter and sugar until light and fluffy. Add the eggs a little at a time, beating well between each addition. Stir in the almond extract.

In a separate bowl, mix together the ground almonds, flour, polenta or semolina and the salt. Gently fold into the creamed mixture using a large metal spoon. Pour into the prepared tin, level the surface and bake for 35-40 minutes, until the surface is firm to the touch. Cool on a rack for 15 minutes then lift the cake from the tin and cool.

For the topping, place the apple, pear, plums, water and sugar in a nonstick frying pan. Cook over a medium heat, stirring often, until the fruit begins to caramelise. Cool slightly then tip on top of the cake. Leave to cool completely. Sprinkle with icing sugar to serve.

Activate HELLO! alerts and find out about everything before anyone else.