Recipe: Last-weekend-of-spring fruit cake

 A light, fresh cake celebrating the final days before summer

As the last weekend before summer rolls around, many Australians are looking for simple ways to savour the season’s freshest spring fruits. This light and zesty “last-weekend-of-spring” cake is the perfect way to celebrate warmer days, blooming gardens and afternoons spent with family. Bursting with ripe strawberries, juicy peaches and tangy passionfruit, it’s a delicious reminder that summer is almost here – and a lovely recipe to share at morning tea, a barbeque, or just because. If you love easy baking ideas using fresh seasonal produce, this spring fruit cake deserves a spot in your recipe collection.

Last-Weekend-of-Spring Fruit Cake Recipe

Ingredients
For the cake:

1½ cups self-raising flour
½ cup almond meal
1 cup caster sugar
150g unsalted butter, softened
3 eggs
1 tsp vanilla extract
½ cup Greek yoghurt or sour cream
Zest of 1 lemon
1 cup sliced strawberries
1 cup sliced ripe peaches or nectarines

For the topping:

2 passionfruit, pulp only
2 tbsp icing sugar
Extra fresh strawberries or peach slices

Method

Preheat your oven to 170°C (fan-forced). Line a 22cm round cake tin with baking paper and lightly grease the sides.
Cream the butter and sugar with electric beaters until pale and fluffy. Add the eggs one at a time, beating well after each addition.
Mix in the vanilla, yoghurt and lemon zest. The mixture may look a little curdled but will come together once the dry ingredients are added.
Add the flour and almond meal, folding gently until just combined.
Fold through the strawberries and peaches, keeping a few aside for the top.
Pour the batter into the tin and smooth the top. Arrange the reserved fruit on top for a pretty finish.
Bake for 45–55 minutes, or until golden and a skewer inserted into the centre comes out clean.
Cool in the tin for 10 minutes, then transfer to a wire rack.
Make the topping: Stir the passionfruit pulp with icing sugar and drizzle over the cooled cake.
Serve with cream, ice-cream or a cup of tea in the garden as you farewell spring.