19/02/2026
Summer Fruit Cake
This cake is one of my favourite summer cakes: a simple vanilla batter bursting with juicy sweet summer fruit.
It takes less than half an hour to whip up and is always a crowd pleaser.
I used peaches, blueberries and raspberries for this cake but you can use any combination of summer fruits that you have on hand,
Head over to to stock up on the dry ingredients asap so you can make the most of the last of the summer fruits.
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Ingredients:
175g butter (sub coconut oil for DF)
3/4 - 1 cup coconut sugar
4 eggs
1 tsp vanilla extract
1/2 cup sour cream
1 cup almond meal/flour
3/4 cup spelt flour (sub buckwheat flour for GF)
1.5 tsp baking powder
1 cup blueberries
1 cup raspberries
2 peaches, stones removed and sliced
Icing sugar, to dust (optional)
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Method:
Preheat oven to 180 C. Grease and line a 23cm round springform cake tin.
In a bowl, beat butter, sugar and vanilla until pale and creamy. Add eggs one at a time, beating well after each addition. Beat in the sour cream.
Using a spatula or wooden spoon, fold in the ground almonds, flour, and baking powder.
Spread half of the mixture evenly into the tin and top with half of the fruit - you do not need to press it in. Spread over the remaining mixture and arrange the rest of the fruit on top.
Bake for 45-55 minutes or until a skewer inserted in the middle comes out clean.
Let cake cool in tin for at least 30 min before removing. Dust with icing sugar to serve (optional).
Store left overs in the fridge in hot weather.
Enjoy!
Julia đź’š