Two Fruit Slab Cake

Cook Time 1 hour

Servings 6


200g caster sugar

2 eggs

1 tsp vanilla bean paste

150ml milk

110g butter, melted

150g almond meal

120g self-raising flour, sifted

700g canned two fruits, drain really well

50g slivered almonds

2 tbsp demerara sugar


Preheat the oven to 180C. Grease and line a rectangular slice tin (27cm x 18cm approx.) with baking paper.

In a large bowl whisk the caster sugar, eggs and vanilla together until the sugar has dissolved. Then mix in the butter and milk until well combined. Add the flour and almond meal and fold through with a spatula until a smooth batter has formed. Pour into the prepared tin. Scatter over fruit, slivered almonds and demerara sugar.

Cook for 40-45 minutes or until a skewer inserted comes out clean. Allow to cool completely in the tin before serving.


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