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How to make Almond and summer fruit picnic cake

Yield = 8
Prep time: 0:20
Cook time: 1:00
Total time: 1:20

Ingredients

125g unsalted butter, softened, chopped
125ml (1/2 cup) extra virgin olive oil
220g (1 cup) caster sugar
1 teaspoon vanilla extract
6 eggs
1 lemon, zested
225g ground almonds
60g panko (Japanese) breadcrumbs (see note)
100g milk chocolate, (see note) chilled, broken into small pieces
125g raspberries, plus extra (optional), to serve
2 large purple figs, roughly chopped
150g cherries, halved, pitted
1 1/2 teaspoons plain flour
1 tablespoon demerara sugar
Tamar Valley Greek Style Yoghurt, to serve
Mascarpone, to serve

Method

Step 1 Preheat oven to 180C. Grease a 24cm springform pan and line the base and side with baking paper. Using an electric mixer, beat butter, oil, caster sugar, vanilla and 1/4 teaspoon salt until smooth and pale. Add eggs, one at a time, beating after each addition until just combined. Stir in lemon zest, ground almonds and breadcrumbs until well combined. Add chocolate and half the raspberries, and stir gently to combine. Spoon mixture into pan, then, using a spoon, level top.
Step 2 Place figs, cherries and remaining raspberries in a bowl. Scatter with flour and demerara sugar, toss to combine, then scatter over top of cake.
Step 3 Bake cake for 1 hour or until a skewer inserted into centre comes out clean. Cool cake in pan for 20 minutes.
Step 4 Scatter with extra raspberries, if using. Serve with yoghurt and mascarpone.