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. Below is a video and recipe for you.
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 