125 grams butter, soft but not melted
¾ cup caster sugar
1 tablespoon brandy or liqueur such as Cointreau
finely grated zest 1 orange
1 teaspoon vanilla extract
1¼ cups plain flour
1½ teaspoons baking powder
½ teaspoon sea salt
½ cup milk
6-8 pieces stone fruit, I used 4 each apricots and nectarines
1 tablespoon coarse sugar, such as muscovado or raw sugar
mascarpone or crème fraîche
Preheat the oven to 180˚C.
Grease a 23 cm x 35 cm cake tin and fully line with baking paper.
Beat the butter, sugar, brandy, orange zest and vanilla extract until very light and pale. Beat in the egg.
Combine the flour, baking powder and salt and fold into the butter mixture alternatively with the milk, ensuring there are no pockets of flour in the batter.
Spread the batter evenly into the tin. Halve the fruit and remove the stones. Cut into thick wedges and place over the batter. Don’t push the fruit into the batter.
Sprinkle with the sugar and bake for 25 minutes until the cake is firm and golden brown. Cool.
To serve: Dust the cake with icing sugar and serve with a bowl of cream.