This gorgeous summery cake makes a lovely pudding but is just as happy on a Shabbat tea table. It will be just as delicious with peaches or apricots.

www.homecookingbyfabienne.co.uk

• First prepare the fruit compote: wash and cut the fruit in slices and put them in a large pan with a teaspoon of vanilla extract
• Cook over a medium/low heat for 20-30 minutes until fruit has softened but not become a puree.
• Set aside
• Heat your oven to 160°C fan and line the base of a 28cm round tin.
• Then prepare the crumble topping: rub the margarine into the flour until the mixture looks like crumbs and then add the oats and sugar. Or mix them all together in a Magimix. Set aside.
• Make the cake batter by mixing all the ingredients together in a bowl until well blended
• Put the fruit compote in the bottom of the tin, cover with the cake batter, and then top with the crumble mix.
• Bake for approximately 45 minutes until a skewer inserted into the batter comes out clean. Serve warm or cold.