Fruit treats

Angela Casley shares her recipes for a decadent seasonal fruit loaf and a sweet plum and apple cake.

Gluten-free fig and raspberry loaf

The fig season is short, so hunt down a few while they are around. If you can get them straight from a tree, even better. When they disappear, replace them with other seasonal fruit, such as pears or apples, or add extra berries. Frozen berries work a treat, too.

Serves 8-10

125g butter

½ cup caster sugar

1 egg

½ tsp vanilla

120g ground almonds

80g gluten-free flour

1 tsp baking powder

5 ripe figs

100g raspberries

½ cup sliced almonds, toasted

To serve

yoghurt or ice cream


1. Heat the oven to 180degC. Line a loaf tin with baking paper.

2. Beat the butter and sugar together until light and creamy. Beat through the egg and vanilla. Fold through the almonds, flour and baking powder.

3. Chop three of the figs into small pieces and fold them through the batter with half the raspberries. Pour the batter into the loaf tin and smooth the top. Cut the remaining figs in half and place on the top, along with the rest of the raspberries. Sprinkle over the almonds. Place in the oven for 1 hour, or until a skewer comes out clean. Leave to cool in the tin.

4. Serve on its own or with a dollop of yoghurt or ice cream.

Plum and apple cake

Great for afternoon tea or dessert, this cake is a winner. Tinned apples can be used here, but try to get fresh plums for the recipe. This not only looks beautiful, but it tastes sublime with a little tartness from the plums. This cake also freezes well.

Serves 8

125g butter, softened

1 cup sugar

3 eggs

80g ground almonds

100g self-raising flour

2 apples, peeled, cored and sliced

4 plums, stones removed sliced


20g butter, melted

½ tsp cinnamon

⅓ cup demerara sugar

To serve

creme fraiche


1. Heat the oven to 170degC. Line a 23cm tin with baking paper.

2. Beat the butter and sugar together until light and creamy.

On low, add in the eggs, one at a time.

3. Stir through the almonds, flour, 1 apple and 2 plums. Pour the batter into the tin. Place the remaining fruit on the top.

4. For the topping. In a small bowl, combine the butter, cinnamon and sugar, then drizzle over the cake. Bake for 50 minutes or until a skewer comes out clean. Cool in the tin before removing.

5. Serve with a dollop of creme fraiche. 


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