This cake recipe is great because you can use whatever fruit is in season. Kiwifruit may seem like an odd fruit to bake with, but once caramelised and gooey, it is incredibly delicious.



75g butter, softened

100g muscovado or soft brown sugar

6 firm green kiwifruit, peeled and cut into 1cm thick slices


150g butter, softened

100g muscovado or soft brown sugar

1 tsp vanilla extract

3 organic eggs

150g plain flour

50g ground almonds

2 tsp baking powder

½ cup Greek yoghurt

Cream, to serve

  1. Preheat the oven to 170C fan bake. Grease and line a square 22cm cake tin.
  2. First, make the caramel. Melt the 75g butter in a saucepan over a medium heat. Take off the heat and add in the sugar, stirring until it dissolves.
  3. Pour the caramel straight into the lined tin and arrange the kiwifruit slices on top in 3 rows, overlapping slightly.
  4. Next, make the cake. In the bowl of an electric mixer, cream the remaining butter and sugar until pale and fluffy.
  5. Add vanilla and then the eggs, one at a time, beating between each addition.
  6. Mix in the dry ingredients and beat until just combined.
  7. Follow with the yoghurt and do a final mix. Stop your electric mixer once all the ingredients are combined.
  8. Spoon the batter over the fruit in the tin, smoothing it with a spoon to make it flat on top.
  9. Bake for approximately 40 minutes or until the cake is golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
  10. Allow the cake to cool for at least 20 minutes before turning out onto a cooling rack.
  11. Serve the cake warm with a generous amount of runny cream.
  12. To store, refrigerate in an airtight container for up to 3 days.