I love summer. I love summer fruit. My kids love summer fruit as well,
the only thing is their little tummies are somewhat smaller and often
they can't quite finish that peach or apricot or only eat half a
banana or a quarter of a pottle of yoghurt . . . or a third of a
I find myself picking through the fruit bowl each morning and notice
how quickly fresh fruit can spoil in the warm weather. So, to satisfy
my resentment at turfing otherwise perfectly good food and in my bid
to create baking that is as healthy as possible, I've come up with
Summer Cake. Your family and friends will never notice it is their
1/3 cup apple juice
1 large egg
3/4 cup brown sugar
1 1/2 cups flour
3/4 cup bran (or leftover muesli? Haven't tried it but I don't see why not)
2 teaspoons baking powder
2 cups mixed fruit (for example: mashed banana, mashed kiwifruit,
chopped apple, apricots, peaches)
1 teaspoon grated lemon rind
1/2 cup yoghurt (any flavour)
Turn oven to 180°C. Grease a 20cm square tin and line with two layers
of waxed paper, or you could make mini cakes using 12 medium muffin
Put butter into a big pan. Melt it very gently.
Take it off the heat and let it cool a little. Add juice. Whisk in egg
Add fruit, yoghurt and lemon rind. Mix gently.
Add flour, bran and baking powder. Mix it all well. If it's really too
runny, add an extra 1/4 cup of flour.
Spread evenly into large tin or muffin trays.
For large cake, bake for 1 hour or for mini cakes cook for 15minutes.
Cool in tin for 10 minutes then remove and leave until cold.
3/4 cup icing sugar
Juice of one freshly squeezed lemon
1 teaspoon coconut essence. (Note: if this is not yet a staple of your
pantry next to vanilla can I strongly recommend it becomes one? Add it
to shortbread, pavs, Anzacs...lots of things! Often you can't pick up
a strong coconut flavour but it's a secret ingredient, which makes
baking extra 'tasty.')
Mix together thoroughly. Drizzle on top of cake/s. This glaze will
sort of sink into the cake – finish off with a good flurry of shredded
by Rowan Holt
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