Four Seasons Cake

This cake is a blank canvas for whatever seasonal fruits or earthy spices, and that's why I call it four seasons cake. I make it often, especially when I have family or friends stopping by our place for a cup of coffee or Persian tea.

I'm trying to be mindful of consuming fruits and vegetables seasonally and sourcing them from local producers. When in Tehran, Iran, Tajrish Bazaar is one of my favorite places to source fruits and vegetables. I could immerse myself for hours in this place. The colorful fruits, vegetables, torshi (pickled vegetables), and ambiance of this place is mesmerizing. Apart from all these, the captivating architecture of this bazaar holds a special place in my heart.

In France, the (almost) equivalent is the Marché. In almost every city, there are a few days of the week when local producers bring their specialty products for sale. What I like about Marchés in France is that they echo the cultural diversity of the country; you will be able to find some specific ingredients from North Africa and the Middle East.

You can make this cake with whatever seasonal fruit you have in hand. I prefer tart fruits like rhubarbs and Italian plums, as they harmonize well with the sweetness of the cake. The possibilities are infinite.

Ingredients

120 grams all-purpose flour

60 grams ground almonds

120 grams superfine sugar

1 pinch of salt

1 1/2 tsp baking powder

1/2 to 1 tsp cinnamon, cardamom, or any spice that harmonizes with the chosen fruit

2 free range-eggs, at room temperature

120 grams butter, melted

1 tsp vanilla purée

Seasonal fruit of your choice

Method

Preheat the oven to 180 C. Generously grease a 21 cm cake pan with butter, and line with a parchment paper.

Melt the butter in a small saucepan over medium heat. Set Aside.

Sift the flour in a large mixing bowl, add the ground almonds, mix well with a balloon whisk, add the baking powder, salt and spice(s).

In a medium mixing bowl, beat sugar and eggs until light and fluffy, about 2-3 minutes. Add the vanilla purée.

Gently fold the dry ingredients into the egg mixture in two parts. Slowly pour the melted butter over the batter and combine. Do not over-mix.

Pour the cake batter into the prepared pan and arrange the fruits on the top. Sprinkle with sugar or/and almond flakes, if desired.

Bake for 45 minutes or until golden brown. Leave to cool before cutting and serving the cake.