Top this gorgeously moist cake with fresh cherries or figs when in season. It’s also delicious with sliced stone fruit such as peaches and apricots.
250 grams butter at room temperature
1 cup caster sugar
3 large eggs, size 7, lightly whisked
finely grated zest 1 large lemon
1¼ cups plain flour
1¼ teaspoons baking powder
⅓ cup custard powder
100 grams ground almonds
½ cup purchased custard*
1½ cups purchased custard*
670 gram jar pitted cherries, well drained
2 teaspoons raw sugar
Grease a 28cm x 22cm shallow baking tin and fully line with baking paper.
Preheat the oven to 160°C fan bake.
Beat the butter and sugar until light and pale. Gradually beat in the eggs until well combined. Add all the remaining ingredients and beat for 1 minute.
Spoon into the tin and spread evenly. Make deep hollows in the cake batter with the back of a teaspoon. Fill with the custard then scatter the cherries evenly over the top then sprinkle over the raw sugar.
Bake for 50 minutes or until risen and golden and just firm in the centre when lightly pressed. The pockets of custard will still be soft. Cool in the tin then dust with icing sugar to serve. Makes 1 cake.
Cook's note: You will need 2 cups of thick purchased custard (500ml) for the cake.