December 1st, 2021


Happy first day of summer! (For everyone in the southern hemisphere that is.) We have had such a warm end of spring it has already felt a little like summer. Although without the abundance of summer fruit, which to me really makes summer ‘summer’. I spied the first cherries and punnets of blackberries at the farmers’ market this morning. Of course, I had to come home with a large punnet of my favourite Karaka blackberries safely transported in the basket of my bike.  And now they are almost all gone ;-/

To celebrate the beginning of summer here is a cake recipe that can be made with any selection of summer fruit. The one pictured I prepared with rhubarb and strawberry since they are an excellent match, and I had raided my sisters garden again for her ruby-hued rhubarb stalks. The astringent tartness of the rhubarb is perfectly complemented by the sweet perfume of strawberries. But any fruit combo can be used and I have included more suggestions below.


Homegrown Kitchen 2022 Recipe Calendar – Order Now

Now is the time to get your calendar orders in, if you haven’t already. The calendar begins with December 2021 through to December 2022 so you can start using it straight away + for planning into the new year. They also make great end of year/Christmas pressies. Order 3 or more copies for free postage within New Zealand.

Find more details of my 2022 calendar + a short video of the layout here.

Summer Fruit Almond Cake

This is a moist-crumb, fruit-heavy cake. The base recipe can be used with any spring-into-summer fruit selection – peach and blueberry, nectarine and raspberry, plum and blackberry, you get the picture (using a total of 2 cups fruit). The key is to toss the fruit in a little sugar before mixing it through the batter, so as to evenly disperse throughout the cake.
Servings 12 slices
Prep Time 30 minutes
Cook Time 40 minutes


  • 100 g room-temperature butter
  • cup (70g) sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • ½ cup (120g) unsweetened yoghurt
  • 1 cup (150g) plain flour (can use spelt, or gluten-free flour)
  • ½ cup (60g) ground almonds (almond flour)
  • 1 ½ tsp baking powder
  • pinch of salt
  • 1 cup fresh or frozen rhubarb, chopped into 2cm pieces
  • 1 cup fresh strawberries, chopped into 2cm pieces
  • 2 tbsp extra sugar
  • 3-4 tbsp sliced almonds


  • Preheat the oven to 180ºC (fan bake 160ºC).
  • Grease and line a 22cm round cake tin. For the rustic ‘creased sides’ look, scrunch up the baking paper first then press into the tin.
  • Place the butter and sugar into a stand mixer and beat until creamy. Add the vanilla, then eggs one at a time, mixing well between each addition. Add the yoghurt and mix to combine.
  • Place the flour, ground almonds, baking powder and salt in a bowl and whisk together.
  • In another bowl, combine the rhubarb and strawberry pieces. Add 1 tbsp of the second measure of sugar and toss to coat. Add the dry ingredients to the wet mixture and use a spatula to fold together. Add the fruit and fold briefly through the batter – don’t over mix.
  • Pour into the tin, smooth the surface and scatter with the sliced almonds and an extra tbsp of sugar. Bake for 35-40 minutes, until the almonds are golden, and an inserted skewer comes out clean.
  • Cool in the tin for 5 minutes, then transfer to a cooling rack. Serve wedges of cake with creamy natural yoghurt.

Join the Conversation

  1. Hoe would I make this gf sour dough? Like the little apricot cakes could I omit the yoghurt and some? of the extra flour and replace with sour dough starter discard?

    1. Hi Amanda
      Good idea. I haven’t tried this option with this cake so you will have to experiment a little. The easiest conversion would be to replace the yoghurt with 1/2 cup starter and reduce the flour by 1/4 cup. You could use more starter and less flour but I can’t be certain of the quantities without giving it a go first.
      Happy cooking!

  2. Looking forward to using some of my abundant rhubarb in this! Could you use more almond flour and less flour to make it more dense?

    1. Hi Helen
      I haven’t tried this with more almond flour so can’t be 100% certain. I can’t see why not though.
      Enjoy 🙂

  3. Jayne Rolfe says:

    Made this at the weekend, husband loved it. Ate it all over 2 days!!! 🤣🤣🤣🤣

    1. That is wonderful. It is a lovely light cake, easy to eat in a few days! I am planning to make another with fresh blackberries and the first apricots this week.
      Happy cooking 🙂

  4. Gillian Silver says:

    I made this today exactly to the recipe but I have to say we found it very bland. If I make it again I think it would benefit from the zest of a whole lemon.

    1. I suppose it depends on the fruit used. I found with the tartness of the rhubarb and floral strawberries there was plenty of flavour. Lemon zest won’t work with all fruit, depending on what you are using you could also add orange zest.

      1. Gillian Silver says:

        Good idea. I’ll try that the orange next time . You’re probably right re the strawberries. They could have been more ripe. I think it’s a great base recipe that would work with a whole variety of fruit.
        Many thanks

        1. Now we are coming into the full summer produce I am sure the fruit will be more flavourful. Zest will make a nice addition, either way. Enjoy 🙂

  5. Melanie Pigott. says:

    HI, i would like to make this cake but my friends daughter can not eat nuts of any type. It makes her very unwell. What could I use instead of almond flour? please. I so enjoy your recipes as does all my friends. Kind Regards Melanie.

    1. Hi Melanie
      Thanks for checking in about this recipe. You could use extra flour or even desiccated coconut to give some texture if you like. But extra flour, same quantity to ground almonds will be fine.
      Enjoy, and thanks for the lovely feedback 🙂

  6. For using frozen rhubarb , would you do so while it is still frozen to avoid all the liquid leaking out when it thaws?

    1. Hi Nora, yes I would, just like when using frozen blueberries, use straight from frozen. Enjoy, Nicola

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