150 g butter
2 large eggs
225 g sugar (approx. 1 cup)
1 teaspoon almond or vanille essence — I use 1 sachet @ 8 g ‘Sucre vanillé’
225 g self-raising flour — I use plain flour
2 teaspoons baking powder
4 apples peeled, cored and cut in wedges — Use sour apples like ‘Granny Smith’
or 1 kg apricots cut in half and pitted
Preheat oven: 160°C or 320°F
Melt butter in a pan (or microwave) until runny and pour into a large bowl.
Add the eggs, sugar and almond/vanille essence; beat well until mixed. Fold in the flour and baking powder.
Spread just under two thirds of the mixture in a 9-inch springform pan (previously lined with parchment paper). Then arrange the fruit on top of the mixture; make sure it’s a whole layer of fruit! Spread the remaining mixture. This is difficult, but don’t worry!
Adjust an oven rack so it is at the lowest level of the oven and bake for 60-70 min. If using a loaf springform like mine (30×11 cm), baking will take longer (approx. 90 min).
After removing your cake from the oven, let it cool down. Sprinkle powder sugar on top before serving.