There’s something wonderfully comforting about a classic Fruit Sponge Cake. Light, fluffy sponge paired with bursts of sweet fruit creates the perfect balance of freshness and indulgence. Whether you’re serving it for afternoon tea, a family dessert, or a special occasion, this easy homemade cake is sure to become a favourite. Simple ingredients, timeless flavours, and a beautifully soft texture make this recipe one you’ll come back to again and again.
What fruit sponges do you enjoy eating? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Saucepan
- Glass jug or glass mixing bowl
- Large glass mixing bowl
- Electric whisk or whisk
- Zester
- Sharp knife
- Chopping board
- Teaspoon
- Tablepoon
- Spring form tin or deep sided baking tin
- Cooling rack
- Plate
- Cake slice or knife
Ingredients
- Almond flour x 140g
- Tapioca starch x 70g (plus 2 tbsp for the frozen fruit)
- Baking powder x 1 tsp
- Bicarbonate of soda x 1/2 tsp
- Salt x 1 – 2 pinches
- Butter x 120g
- Sugar x 150g
- Eggs x 3
- Coconut cream x 2 – 3 tbsp
- Vanilla extract x 2 tsp
- Frozen mixed berries x 250g
- Maple syrup x 2 tbsp
Method
- Put the saucepan on a medium – high heat and add the butter to the base of the pan.
- Let the butter melt and come to the boil.
- At this point there should be white dots in the butter.
- Turn the heat down slightly and leave to butter to simmer.
- It should take around 10 – 15 minutes before the white dots begin to sink and cook in the fat of the butter.
- Once at the white dot stage, leave them to sink to the bottom of the saucepan.
- When they have sunk and started to turn golden brown remove the pan from the heat.
- Pour the butter into a glass bowl and leave to cool.
- Next pour in the coconut sugar into the bowl.
- Cream the butter and the sugar together.
- Add in the eggs, coconut cream and vanilla extract.
- Whisk these ingredients together.
- Now add in the almond flour, tapioca stratch, raw cacao powder, baking powder, baking soda and salt.
- Mix these ingredients in.
- Once everything is well mixed together put the cake mixture into the fridge.
- Preheat the oven to 180°C or gas mark 5.
- Grease and pre-line the base of a spring form cake or deep sided baking tin.
- In another mixing bowl add the frozen fruit and sprinkle over the tapioca starch.
- Next pour over the maple syrup and spread these ingredients as evenly as possible through the frozen berries.
- Now spread the fruit across the cake tin or deep sided baking tray.
- Spread it as evenly as possible across the the top of the cake.
- Remove the cake mixture from the fridge and pour it over the top of the orange slices.
- Spread it as evenly as possible across the the top of the cake.
- Place the cake tine into the oven.
- Bake for 25 – 30 minutes or until the cake has turned a lovely golden brown colour.
- Put a skewer into the cake and if it comes out clean ish, it done.
- If the skewer is slightly wet put the cake bake into the oven for another 5 minutes.
- Test again until the skewer comes out clean ish.
- Remove from the oven and leave to cool completely.
- Once the cake is cold remove from the tin.
- Turn the cake over onto a plate.
- Slice and serve with ice cream or cream or coconut cream and maple syrup.
- Then enjoy.
The cake was very well received by my little family. I hope you enjoy making and sharing this delicious Fruit Sponge Cake as much as I do. If you give this recipe a try, don’t forget to leave a comment and let me know how it turned out. All the ingredients are freezable too. Feel free to share your creations and tag your photos — I love seeing your bakes! Happy baking!
Googies Kitchen Life 