Harriet Hare loves fruit so this is one of her favourite cakes to make and eat. You can use different fruit if you like, such as apples, pears, raspberries, peaches. Just experiment and see what works well.
Harriet Hare’s most favourite thing to do with her Grandma is cook. They have such fun together in the kitchen and Harriet learns so many useful skills.
Here are the ingredients:
Caramelised Fruit section
Apricots about 500gms
(If using pears 3 that are not too soft, apples 4 firm dessert apples)
1 Tablespoon Demerara brown sugar
150g softened butter or good quality margarine
125 g caster sugar
3 medium eggs
75g self raising flour
100g Ground Almonds
Good pinch Cinnamon powder
You will also need a 20cm cake tin that has a removable base.
Grandma and Harriet get busy.
Grandma hands Harriet her apron. You can find the pattern for Harriet’s apron here. They wash their paws so they are nice and clean and remember to turn the oven on so it is nice and hot for the cake to go into to cook. They set the oven for 170C. If you have gas use Gas 3.
After washing the apricots Grandma cuts them in half and Harriet could pulls the stones out of the middle. Grandma melts 25g of butter in a frying pan on a medium heat. The apricots are placed carefully into the bubbling butter and the fruit cooked. Whilst they are cooking a dessertspoon of Demerara sugar is sprinkled over the top. Cook gently for about 5 minutes until all the lovely juices begin to run but you still want to see the apricot halves. Set aside to cool.
Now prepare the cake tin. Grease a 20 cm cake tin that has a removable base. Take the base out and draw around it onto baking paper. Cut out the circle and place this onto the base. You can get it to stick to the base by adding a little butter to the base. This will keep the baking paper in place.
Harriet loves to measure out the ingredients. It is such fun. If too much is poured out she loves spooning the flour and sugar back into their bags until just the right amount is shown on the scales.
She helps Grandma put 150g of butter and 125 g of caster sugar into a mixing ball. The electric whisk comes out and Harriet uses this to beat the butter and sugar together until it is light and fluffy. Such fun!
Then she takes 1 egg and a spoonful of flour and adds this to the bowl. Again it is whisked. The spoonful of flour will help to stop the mixture curdling in the bowl. She then repeats this for the other 2 eggs. One at a time Grandma cracks the eggs into the bowl. Harriet is not good at this. She gets into such a mess and the eggs miss the bowl yet some of the shells seem to fall into the mixture. Not a good idea.
Next the ground almonds are added and a good pinch of cinnamon. These are not whisked but gently folded into the mixture. Harriet tries to do this but finds it rather hard so Grandma takes over. She does it carefully as she wants to keep the air in the mixture so it will keep the cake light.
The mixture is then placed into the prepared cake tin. The apricots are placed neatly on top of the mixture. The yummy caramelised sauce that is left in the pan is poured over the apricots.
Bake the cake in the hot oven. It can take from anywhere between 30 – 45 minutes to cook. Each oven seems different. Grandma’s new oven seems to bake very quickly. So set the timer for 30 minutes and check. You will know when it is cooked when a skewer inserted into the centre of the cake comes out clean.
Harriet loves the next bit! She can lick out the bowl before it is washed up. She gets it all over her paws and whiskers, but she doesn’t care. Grandma and her laugh as she seems to get more on her face than anywhere.
Now Harriet can help with the washing up. She stands on a chair at the sink. Lots of warm water and bubbles and sponges and washing up brushes. What a good game. Splish splash , rub and rinse. Harriet takes her time because she enjoys it so much. And Grandma never sees to get cross even when she makes quite a puddle on the floor. Good job she has her apron on.