In the warm months, very good varieties of fruit are ripening again and again and can be used. A simple sponge cake batter is ideal here, which is simply spread onto a baking sheet. Here is my favorite recipe:
Sheet cake with fruit
Tip for topping with fruit:
- Halve apricots, damsons, or similar fruits and place them skin-side down on the batter
- Peel apples, pears, or similar fruits and cut each into 8 wedges
- Do not thaw frozen fruit
Tip for the batter:
- You can also add ground nuts (almonds or hazelnuts) to the batter; then simply use less flour by that amount: e.g. if you use 50 g ground nuts, then use only 200 g flour.
- A dash of rum also tastes very good in the batter.
Tip for the mixture:
This can also be baked as a cake; arrange the apples or pears in a star shape on top.
Photo by Sabine, meinhaushalt.at
Read also: No soggy fruit cake
