Summer is upon us and soft fruit is at its best and can be bought very cheaply. Whilst I absolutely love a fruit salad served with a little Greek yogurt and honey, sometimes you need something a little bit more decadent…
This recipe below is a little gem and is very easy to make. The longest part of the whole process is waiting for the cake to cook and cool. So if time is tight I would suggest making the cake the day before and leaving to cool overnight. Whilst I have suggested that you use nectarines and pomegranate seeds for the topping, many other fruits would work just as well.
Alternative topping ideas:
- peaches and redcurrants
- blueberries, strawberries and raspberries
- apricots and redcurrants
- mango and red chilli, lime juice and fresh mint
As the sponge is made using ground almonds it will mean that the cake once cooked will be quite dense and moist. So don’t worry about the cake not rising, it isn’t meant to. The mascarpone cream makes this pudding wonderfully rich and silky and fruit not only acts as the decoration but gives the just enough acidity to prevent this pudding becoming too sweet. Enjoy!
Antonia Cooks 