1-2 cups ripe, cubed/sliced fruit
1 cup sugar
1 teaspoon vanilla
1 ¼ cups self raising flour
150g butter
½ cup blueberries
1 teaspoon baking powder
2 large eggs
1 tablespoon white sugar
¼ cup chopped walnuts/toasted almonds/toasted hazelnuts

Choose whatever nuts best complement the fruit you are using. Toast them lightly under a grill or in oven as it heats to 180°C. As soon as the nuts are cool, chop them finely with a sharp knife, mix them with the white sugar and put aside. Melt butter until just liquid. Add the second measure of sugar, eggs and vanilla and beat until blended. Shake the flour and baking powder through a sieve, then mix in half the nut and sugar mixture. Spread the cake batter evenly in a buttered or sprayed 23-25 cm cake tin. Peel the fruit if necessary and cut into 2cm cubes or slice it. Arrange cubes at random over the mixture. Sprinkle berries over the batter too, and then sprinkle the remaining nut and sugar mixture over the fruit and berries. Bake at 180°C for about 45 minutes, until the cake has risen round the fruit and browned lightly and evenly. Sprinkle with icing sugar and serve with whipped cream. Suitable fruit includes peaches, nectarines, plums, apples, pears and kiwifruit.