Shetland Summer Fruits Picnic Cake

Course: Main

Servings: 12 slices

Prep Time: 15 minutes

Cook Time: 60 minutes

  • unsalted butter - 175 grams
  • caster sugar - 175 grams
  • Shetland hen's eggs - 2 large
  • self-raising flour - 175 grams
  • ground almonds - 100 grams
  • vanilla extract - 1 tsp
  • mixed Shetland summer fruits - 300 grams
  • icing sugar - (to dust)
  1. Preheat oven to 180 C/ 160 C fan and grease and line a 20 cm round cake tin.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add the eggs, one at a time, beating well between additions. Stir in the vanilla.
  4. Sift in the flour, and add the ground almonds. Combine well. The mixture will be thick.
  5. Fold in the fruit and spoon into the prepared tin, levelling the top with a spatula.
  6. Bake for 60 minutes, or until a skewer, inserted in the middle, comes out clean and the top of the cake is lovely and golden.
  7. Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
  8. Dust with plenty of icing sugar and serve!