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I made this cake with the intent of using up some rather sad looking fruit but not wanting to make a crumble or struesel.This is a tasty cake that goes wonderful with ice cream, soy whipped cream or custard. Or even on it&#8217;s own with a cup of tea!



Fruit Layer

Mixed fruit to cover:

  • Three oranges (peeled and sliced into bite sized pieces)-next time I would just use one orange I think
  • Two plums
  • Three nectarines
  • 2 Tb sugar, powdered
  • 1 tsp squeeze orange juice
  • 2 tsp cinnamon


  • 1/2 cup white sugar
  • 3 Tb water
  • 1 Tb vegan margarine or butter


  • 2 cups self raising flour 
  • 1/2 cup  sugar
  • pinch of salt
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 tsp fresh squeezed orange juice


  1. Preheat oven to 180c/365 celcius
  2. Grease a spring form cake tin with butter or oil.
  3. Place fruit in the pan decoratively
  4. Make caramel but dissolving sugar in boiling water. Once dissolved add the butter and stir well, taking care to not burn yourself.
  5. Slice fruit into small wedges.  Place in a bowl and mix in the sugar, squeezed orange juice and cinnamon. Set aside.
  6. Allow mix to combine and slightly darken to a yellow with a froth. I imagine the caramel would be quite dark if you used brown raw sugar.
  7. Carefully poor caramel into cake tin ontop of the fruit.
  8. In a bowl mix together flour, salt and vanilla essence. Add milk and squeeze of orange and stir gently taking care not to overmix the mixture. 
  9. Pour the batter over the apple layer, making sure to first fill the gaps between the slices. 
  10. Bake in the preheated oven for about 30 minutes until a toothpick inserted in the centre of the cake layer comes out clean.
  11. Remove from the oven and place the pan on a wire rack for 10 minutes. Run a knife along the sides for easy removal.
  12. Place a large serving plate on top and carefully invert the cake onto the plate.
  13. Allow to cool before serving.