Whisked in a Pan Cake

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Whisked in a Pan Cake
This recipe can be adapted for many different flavours, it works excellently as a chocolate cake, as well as a fruit cake if tinned or fresh fruit is layered on top of the mixture before putting into the oven. My latest version was with bananas and cranberries stirred into the mixture with a Pistachio butter icing topping.
Prep Time 10 minutes
Cook Time 40-60 minutes
Servings
Ingredients
For a fruit cake - basic recipe
Peach cake
for chocolate cake
Prep Time 10 minutes
Cook Time 40-60 minutes
Servings
Ingredients
For a fruit cake - basic recipe
Peach cake
for chocolate cake
Instructions
Basic method
  1. Heat the oven to 160 C/350 F/gas 4. Line a square tin approx. 20 x 30 cm
  2. In a large saucepan melt the butter and sugar until the sugar is incorporated into the butter.
  3. Still in the saucepan whisk in the beaten egg and the vanilla extract.
  4. Stir in the flour and ground almonds. At this point if you are making a chocolate cake substitute the almonds with cocoa.
  5. Pour into the prepared tin and spread into the corners. Place the peach slices and raspberries on top of the cake mix. Sprinkle with flaked almonds.
  6. Cook for 40 minutes then cover with foil to stop the fruit and nuts burning and carry on cooking until the cake is cooked through approx. 20 minutes.
  7. Cool before turning out onto a wire rack to cool completely.
  8. Once cold dredge with icing sugar. Cut into squares before serving.
Chocolate Cake
  1. Follow all the instructions for the basic cake but replace the almonds with the cocoa and mix the chocolate drops into the mixture before pouring into the baking tin. Cook for 35 minutes
  2. Once cooked, cooled and cold the cake can be decorated. Use any of the chocolate toppings from the topping recipe page and decorate with more chocolate drops.
Other types of flavours
  1. The banana and cranberry cake is topped with pistachio flavoured butter icing and sprinkled with pistachios.
  2. This cake was made with lime flavoured cocoa powder bought from an online supplier called Sugar & Crumbs.
Recipe Notes

Other variations - to make a heavier sponge swap the sugar for soft brown sugar, swap the ground almonds for coconut and perhaps add 200g/7oz grated carrot with tsp of mixed spice and a tsp cinnamon.  Or chop up some old bananas add to the mixture with 50g/2oz cranberries and a tbsp lemon juice, substituting the ground almonds for extra S R flour.  Other fruit toppings I have used have been plums, apple slices and apricots fresh when in season.

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