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3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp ground ginger
1/4 tsp cinnamon
1/4 tsp ground cardamom, optional
1/2 cup butter, at room temperature
3/4 cup lightly packed brown sugar
2 eggs
1 tsp vanilla
1 large peach
1/2 pint raspberries or blueberries
Preheat oven to 350F (180C). Lightly butter a 9-inch (23-cm) pie plate. In a medium bowl, using a fork, stir flour with baking powder, salt, ginger, cinnamon and cardamom.
Place butter in a food processor and whirl until smooth. Whirl in sugar until evenly mixed, occasionally scraping down side of bowl. Add eggs, one at a time, whirling just until mixed. Whirl in vanilla, then pulse in flour mixture just until mixed. Scrape into pie plate and smooth top.
Peel peach, if you wish. Slice into thin wedges. Arrange over batter and gently push in. Scatter berries overtop and press in. Bake in centre of preheated oven until top is a rich golden colour and a cake tester inserted into centre comes out clean, 35 to 40 minutes. Let stand 10 minutes, then slice into wedges. Cake is marvellous warm, or cover and refrigerate overnight.
Calories 258, Protein 3.2g, Carbohydrates 33.4g, Fat 13g, Fibre 1.6g, Sodium 245mg.
Summer berries and peach fill this spice cake right to the brim. It's definitely a fast-prep cake - simply whirl it up in a food processor, then bake it in a pie plate. It's not a fluffy number, but it's dense and sweetly satisfying. Perfect for brunch.