A cake that adapts to whichever fruit is in season. Here it's made with feijoas back in my home country of NZ.
150g butter, melted
1 cup sugar
2 cups of fresh fruit (whatever is in season)
2 cups of plain flour
2 teaspoons of baking powder
2 teaspoons of cinnamon
Preheat oven to 160C.
Mix together butter, eggs and sugar in a large bowl.
Add most of the fruit(keep enough slices for decorating the top), flour, baking powder and cinnamon. Stir with a wooden spoon to combine, then pour mixture into a lined 20 cm springform cake tin.
Add thin slices of the leftover fruit to the top of the cake.
Bake for 40-45 minutes or until a skewer comes out clean.
Allow to cool in tin. Sprinkle with icing sugar to serve if you wish and a good dollop of natural yoghurt, creme fraiche or cream.