I use strawberries, grapes and blueberries, but is is equally good with apples, plums or rhubarb, although those need to be poached first.
1½ lbs fruit
6oz ground almonds
6oz butter (at room temperature)
6oz caster sugar
3 large eggs, beaten
- Preheat oven to 180°C and butter a 2 pint deep dish.
- Mix all ingredients together and spread over the fruit, evening the surface out with the back of a spoon.
- Bake for I hour, until golden
- Test as for a sponge cake