Donna Hay and her recipes are perfect! This is one of the best cakes I have ever eaten. Her books are an inexhaustible source of inspiration.
Recipe taken from Donna Hay Classic Book 2
for a removable mold in 24-26 cm
205 g plain flour
2 teaspoons baking powder
4 free range eggs
225 g caster sugar
1teaspoon vanilla extract
125 g melted butter
for the topping
225 g sugar
125 ml water
75 g butter
6 peaches in syrup and 2 pears, halved
How to make
Prepare the topping:
Place the sugar and water in a saucepan over low heat and stir until the sugar is dissolved. Increase the heat and boil until the syrup is s golden brown colour. Remove from the heat and stir through the butter. Pour into a well greased 24cm round cake tin.
Preheat the oven to 160°.
To make the cake:
Sift together the flour and baking powder three times and set aside.
Place the eggs, sugar and vanilla in the bowl of an electric mixer and beat for 8-10 minutes or until thick and pale. Sift the flour and baking powder over the egg mixture and gently fold through. Fold through the butter. Place the fruits cut-side down and very close together in the caramel. Spoon over the cake mixture and bake for 1 hour 5 minutes, or until cooked when tested with a skewer.
Allow to stand for 5 minutes then invert the cake onto a plate. Serve warm woth thick double cream. Then store in the fridge.