What you’ll need
½ cup buttermilk
1 egg
½ cup caster sugar
1 ½ cups The Healthy Baker Self Raising Flour
60g butter melted
1 teaspoon vanilla paste
1 teaspoon lemon zest
4 apricots, halved and quartered
1 handful red currants
4 tablespoon caster sugar
½ teaspoon mixed spice
to serve yoghurt or ice cream
Preheat oven to 180C and grease and line a loaf tin or 20cm springform cake tin.
Mix the buttermilk, egg, sugar, flour, cooled melted butter, vanilla and zest together in a large bowl and stir until well combined.
Spoon mixture into the prepared loaf or cake tin and smooth over the top.
Arrange fruit to your liking then combine the caster sugar and mixed spice and dust this over the top.
Bake for 30 minutes or until the edges are golden brown and the top firm.
Let cool in the tin for a few minutes before turning out onto a wire rack.
Serve with thick natural yogurt or some ice cream.
