Winter tea cake with stewed peaches and pears

Winter tea cake with stewed peaches and pears

This is a great winter tea cake, delicious warm or cooled. I used a banana cake recipe as the basis for this, but put the fruit on the bottom of the cake pan to stop the bottom crust from burning. Plus I needed to use up some Greek honey yoghurt I made in the Easi Yo, and I had some stewed peaches and pears to use up too. If you don't have stewed fruit, use tinned fruit in natural juice.

Ingredients

• 75g margerine or softened unsalted butter
• 1/4 cup white sugar
• 2 dessertspoons honey
• 1 egg
• 2 cups self raising flour
• pinch of salt
• sprinkle of mixed spice
• 4 dessertspoons of Greek honey yoghurt
• 425g stewed fruit - reserve 1/4 cup of the syrup.

Cake baking in the oven

Method

1. Preheat oven to 180C.
2. Cream the margerine and sugar in a large mixing bowl. Add the egg and honey and mix well.
3. Beat in the flour (I didn't bother sifting it and it rose just fine), salt, spice, yoghurt, and 1/4 cup of reserved syrup from the fruit. Fold a small amount of fruit into the batter.
4. Grease and flour a springform cake pan, and line the bottom with baking paper. Spread the rest of the stewed fruit on the bottom of the pan.
5. Pour the batter on top of the fruit in the cake pan, and bake for about 40 mins til the cake is browning on top.
6. Leave for 5 mins to set, then open the springform tin and turn upside down onto a cooling rack - so the fruit is on the top of the cake.

This cake is sweet enough to not need any kind of icing or dusting with icing sugar.