Name: Fruit and nut teacake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 12
Ingredients: 1 1/2 cup self-raising flour, sifted; 3/4 cup caster sugar; 3/4 cup cream; 2 eggs, lightly beaten; 1 teaspoon vanilla extract; 1 pear, peeled, cored, chopped (see tip); 1 apple, peeled, cored, chopped; 1 cup chopped mixed nuts (pecans, macadamias, almonds); icing sugar, custard, to serve

Fruit and nut teacake

Add a little something extra to your traditional tea cake with a crunchy nut topping and sweet fruit centre.

Skip to Recipe

Serves 12

Prep

15M

Cook

50M

Total

1H 5M

Ingredients

1 1/2 cup self-raising flour, sifted

3/4 cup caster sugar

3/4 cup cream

2 eggs, lightly beaten

1 teaspoon vanilla extract

1 pear, peeled, cored, chopped (see tip)

1 apple, peeled, cored, chopped

1 cup chopped mixed nuts (pecans, macadamias, almonds)

icing sugar, custard, to serve

Method

1.Preheat oven to moderate, 180°C. Lightly grease and flour a 23cm springform pan. Line base and sides with baking paper.

2.Combine flour and sugar in a large bowl. Lightly fold cream, eggs and vanilla into dry ingredients with a wooden spoon until combined. Stir fruit through and pour into prepared pan.

3.Sprinkle top with nuts and bake cake for 45 -50 minutes, until cooked when tested with a skewer.

4.Cool in pan for 5 minutes before removing to a wire rack to cool completely. Dust with icing sugar and serve warm with custard.

You can keep cake stored in an airtight container in the fridge.
Note

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