Everything seems so colourful out there! From the glorious flowers, to the wide variety of fruit available and to our mood too. We even dress up with more colourful clothes at summertime, don't we? The sun has an incredible power over our moods and health.
This year we have been having much better weather compared to last year, definitely more sunshine and hotter than usual. So far I spent many hours in the garden getting (sensibly of course) as much sunshine as possible. During the winter I was quite low on vitamin D so now I am topping up nicely.
I feel generally happier and content with my life.. I thought it must be the sun but I know it is not just that. I have to say I am far happier in my 40s than I ever was in my 20s or 30s. It is about confidence at this age and realizing that you have to enjoy every single day of your life and appreciate your health, family, work and anything you have. Never ever take anything for granted and I think you slowly learn to do that as you grow older. And you, how are you feeling about your life?
Baking is certainly something that has the power to make me happier so at the weekend I always bake a cake; I am happy and the rest of the family is too so here you have another super easy one with fresh summer fruit.
This is like a light frangipane as it has almond meal in it. Get any fruit you like: peaches, apricots, strawberries, raspberries... you are going to love it with a good cup of tea or coffee.
We certainly did!
- Prep Time : 20 minutes
- Cook Time : 35 minutes
- Yield : 6
- plain flour (or gluten free flour) - 150 g - 1 + 1/4 cup
- baking powder - 2 tsp
- almond meal - 150 g - 1 + 1/4 cup
- eggs - 3
- vanilla essence - 2 tsp
- butter - 130 g - 5/8 cup
- sugar - 120 g - 1/2 cup
- milk - about 100 ml - 3.4 fl oz or more if needed
- mixed fruit ( I used 2 peaches, a handful of rasperries and strawberries) - for the topping
- brown sugar - to sprinkle
- vanilla powdered sugar - to sprinkle
In a bowl mix the eggs with the vanilla, the almond meal, the melted butter and the sugar. Mix well then add the sifted flour with the baking powder. Add enough milk to make a smooth consistency.
Pour it onto a well greased round baking tin measuring approx 25 cm or 10 inch diameter and level it well with the back of a spoon.
Peel and chop the fruit into cubes and put it on top of the mixture, pressing well so it will be half covered by the pastry.
Sprinkle with brown sugar and bake at 180C or 350F for about 30 minutes or until golden on top. Check with a toothpick and leave it in a little longer if needed.
Let it cool down then gently remove it from the mold and sprinkle it with a little vanilla powdered sugar.