The original receipe of this cake comes from my paternal grand mother, whom everyone called Lilli. This cake has no butter, so there is at least half a reason why you shouldn’t feel too guilty about enjoying it. The other reason is that there is fruit in it, so it can qualify as one of your five a day… and you can use practically any hard or semi-hard fruit. My version of the receipe also allows for a lot of extra creativity, with the option to sprinkle many delicious ingredients on top.
Ingredients
- 4 eggs
- 250 grams sugar
- 250 grams flour + baking powder
- 500 grams fruit (apples, pears, peaches, apricots,…)
- grappa, Grand Marnier, or other fruit liquor (optional)
- optional toppings: hazelnuts, almonds, walnuts, pecan nuts, dried cranberries, raisins, dried or fresh blueberries, other fresh berries, cinnamon, cardamom…
What to do
- Mix the sugar and the eggs, whisk well
- Mis in the flour and baking powder, whisk well
- Put parchment paper in or butter an ovenproof dish
- Poor the cake batter in the dish
- Peel and cut the fruit roughly
- Mix the fruit with liquor if using
- Add the fruit to the cake batter and press in slightly
- Sprinkle the optional toppings on top of the fruit
- Bake in a cold oven at 180°C for approximately 1 hour. Check when ready with the tip of a sharp knife
This cake is even better on the second day, as the fruit moisture makes the cake even softer.
