Is it a crumble? Is it a fruit cake? Or maybe it’s a fruity flapjack? Put the best ingredients from all these recipes together, add a little marzipan and you’ve got this nutty, fruity, lightly spiced bake…
A little butter, for greasing
200g wholemeal self-raising flour
200g porridge oats
Half tsp ground mixed spice
Quarter tsp salt
Finely grated zest and juice of 1 small lemon
150g light muscovado sugar, plus a little extra
200g butter, melted
2 eating apples, cored and thinly sliced
4 plums, pitted and sliced
- Position a shelf in the centre of your oven, then preheat to 180C/gas 4. Grease a loose bottomed cake tin (we used a Lakeland PushPan) with a little butter.
- Mix together the flour, porridge oats, mixed spice, salt and lemon zest. Grate about three quarters of the marzipan and stir it into the mixture with the muscovado sugar. Add the melted butter and stir until combined.
- Tip half the mixture into the tin and press it down lightly. Arrange half the apples and plums on top in an even layer. Sprinkle with half the lemon juice, then tip the remaining cake mixture on top, pressing it down lightly. Arrange the remaining apples and plums over the surface. Chop the remaining marzipan into small chunks and scatter on top. Sprinkle with the remaining lemon juice and a little extra muscovado sugar.
- Bake for 45-50 mins until firm and golden brown. Cool for 10 mins in the tin, then remove and allow to cool completely if serving as a cake; otherwise serve immediately with crème fraiche, cream, ice cream or custard.
Recipe by Lakeland